How do you "sweat vegetables"?

Search: sweating vegetables

Why: This recipe for cheese soup calls for "1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking."

Answer: Sweating vegetables is similar to sautéing, but the goal is to use as little oil as possible cooking at a lower heat.

Source: Dr. Gourmet

The More You Know: "Sweat" in this case, means "soften but don't color" (no brown). A pinch of salt will bring out the moisture in the vegetable, giving you "sweat insurance." Cook until translucent or soft. The key is: no noise. If you hear sizzling or hissing, turn it down - you're sautéing. Gentle bubbling is all you need.