lets share soup secrets ill tell you one of mine and you tell me some its always good to know more especially when it comes to soups my fav.
always filter stock before adding what you will actually eat to the soup.
Watch pay attention to whatever you're cooking. Don't leave it unattended too long.
If you prefer a thicker soup without using heavy cream, you can puree some of your vegetables in a blender and add it back to the soup.
This is a great one! Thanks for letting us in on this one.
That's a great idea. Never would've thought to do this.
You can also add some instant potato buds to a potato based soup like clam chowder to help thicken it. This also works well for some gravies.
Don't boil too long when you are preparing soup!
It may destroy the vitamins!
I love Onion soup but choping onions made me tear up SO,
I bought a tiny fan and put it next to my cutting board!Walla,no more tears!
Cut the onion inside a bowl full of water. Then you see the magic. May be water will be crying.
A secret to stop tearing up is to take a couple of wooden matches and hold them between your teeth when you are cutting the onions. You will be amazed.
saute vegies with olive oil or butter for 10-15min before adding to stock
fan for onions is good and peel under water
A few drops of any type vinager at the end of cooking really brightens the flavor. ~ I Love soup
A dash of ginger adds a nice touch to mushroom soup, or chicken soup.
Just chuck everything in a pan and cook, then use a blender and blend those chunks!!!!! eat...!
Chicken feet. Done like a regular chicken soup, but you eat the feet.
No, REALLY !
The secret of good soup is in the stock.
If your stock is good and full of flavour, you can add mostly anything by way of vegetables/meat and it will taste great.
I've seen beuautifully presented soup that did not taste good because the basic stock wasn't good in the first place.
Good to know the secret.But how to know without tasting?
If you make your own stock out of the bones from a roast chicken, you can't go wrong. Just break the carcase up with your hands, place in a large saucepan and fill with water so that the bones are covered. Simmer gently for a couple of hours. Then strain through a sieve and allow to cool. When cool, cover the stock and place it in the fridge overnight. The fat will have solidified and you can just pick it off (chicken fat is actually great for making roast potatoes, or generally for frying!).
Some people like to add onion/carrots etc. to the stock while it's simmering but I don't see the point.
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