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Healthy Soups That Taste Great
Culinary School Basics
Culinary school will teach you that to create great cuisine you must begin with great ingredients. Ingredients that are at the peak of freshness are always best. When preparing any type of food safety comes first. The best way to avoid cross contaminating your food is by using color coded cutting boards and separate knives. Chicken soup is very versatile you can add whatever you want to make it unique. Start by making a stock. Never buy stock, it is too easy to make. There are only a few basic ingredients to stock; celery, onions, carrots, bones, and water. Separate the chicken from the bones and refrigerate until needed. Use a hammer to crack the bones exposing the marrow. The idea here is to extract the flavor from the bones and vegetables. The best way to do this is time. The bones and vegetables will be discarded after use so they can be rough cut. Cover the vegetables and bones with water and bring to a boil skim off foam and reduce to simmer for 4-6 hours.
Converting Stock to Soup
At this point your stock has been simmering for hours and extracted the flavor of the bones and vegetables. You can use a colander to strain your stock into another pot. Brown the chicken that you had in reserve and add it to your stock. This is where you decide what you want in your soup. Some great choices are mushrooms and wild rice. Parsley, Sage, Rosemary, and Thyme are not just a song by Simon and Garfunkel, but an essential part of chicken soup. Garlic may not really ward off vampires but it is great for warding off colds. This makes garlic another essential ingredient. Add a pinch of salt and a couple dashes of pepper and you can begin marrying the flavors. For this marriage to work it needs time, two hours should be sufficient.
Hearty, Healthy Soups
Making a beef or veal stock is similar to making chicken stock. This time you want to brown your bones and vegetables. This gives the vegetables a deep, rich flavor. When your vegetables have reached a deep, dark tan, they are ready for your stockpot. Just like with chicken stock as soon as the stock begins boiling reduce the heat to simmer. After you have simmered your stock for several hours you can begin making your soup. Beef stock is great for a variety of soups, a personal favorite is beef and barley. By simmering slow and allowing the natural flavors to come through you can avoid using excess seasoning and salt.
Hot Days and Cold Soups
You don't have to be french to enjoy Vichyssoise. This creamy potato-leek soup is great for those hot August nights. It only sounds difficult. We once again return to our old friend the trusted chicken stock. First sweat some onions and the white part of the leeks, Do not brown under penalty of messing up your soup. After following the recipe in the link top with chives and pare with your favorite entree. You may like it with a little salt and lime but this mango soup is sure to be a hit anytime,