Recipes that call for "bite-sized" vegetables are sometimes confusing. Should they be as large as the ones used in a stew" Smaller? How small? I use these simple steps to get perfect results every time.
1. Take a sharp chef's knife and cut the carrot or celery stalk in half lengthwise.
2. Cut each half in half again so that you have four lengthwise pieces.
3. Place the carrot or celery strips together and cut them into slices. Now you have perfect bite-sized vegetables for your soup.
