Soup Recipes
Soup recipes are infinite in variety and for that very reason exceptionally versatile. A soup can be a light and elegant first course, a substantial rib-sticking meal-in-apot, or a refreshing cooler on a summer’s day. It can be a crystal-clear golden liquid, a silky smooth and creamy puree, or thick with vegetables, noodles, and a protein, such as chicken or beef. Some soups are always served cold, like gazpacho, and some are always served hot, such as spit pea soup. And others are so versatile that they are just as delicious hot, cold, or at room temperature. Whatever your preference, there is a soup to suit your taste.
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Chili
Just who cooked up the first chili is in dispute, but many chili aficionados believe credit must go to the Texas trail cooks who fed the cowboys while “winning the West.” In fact, by 1880 eating a “bowl of red” was commonplace in cities like San Antonio.
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Garnishing Soup
As delicious as soup is, almost any bowl of soup will be enhanced by an added splash of color or a bit of extra flavor. Chopped fresh herbs are the simplest of all garnishes. Choose an herb that complements the soup’s flavor and color. For the best results, chop or snip fresh herbs just before using. Pureed soups can accommodate other kinds of garnishes. The smooth texture of a pureed bean or tomato soup calls out for a sprinkling of grated Parmesan cheese or crumbled bacon. Pureed vegetable soups are often topped with a drizzle of heavy cream.
Easy and Simple Soup Recipes with Pictures Soup recipes are wonderfully versatile and can be made to appeal to a wide range of tastes and occasions. Vegetab-les, meat, poultry and seafood – all are used as ingredients for both light and heartier soups, which can be served either as starters or as meals in their own right. Emely's Recipes contains chilled soups such as Cool Strawberry Soup, traditi-onal soups such as Vegetarian Minestrone, Shallots Soup and Basic Onion Soup, creamed soup recipes such as Creamy Tomato Soup, Cream of Broccoli Soup and special recipes like Beer Chesse Soup.
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Stew SavvyA few simple steps are the keys to success when making stew.
• Always use a heavy pot, such as a Dutch oven, which promotes even cooking. • When browning meat or vegetables, first pat them dry.Always add meat to the hot oil without crowding the pan, so that it browns rather than steams. Give meat or vegetables a chance to brown before turning, which will create browned bits on the bottom of the pan that will add rich flavor. • Add enough liquid to cover or almost cover the ingredients. • Cook stews slowly on top of the stove over low heat to tenderize the meat. • Quicker-cooking ingredients, such as potatoes and peas, are usually added near the end of the cooking time, so they don’t get overcooked. |
How to Store Soup - Storing Soups and Stocks
The question is how to store soup? Well...Omit any garnishes; store, covered, in the refrigerator for 2 or 3 days. Soups with flour, bread crumbs, or potato will thicken in storage: add a little broth to thin them out before reheating. Once chilled, soups can be frozen, covered, for up to 2 months (although the vegetables will not be as vibrant after thawing). Perk up the taste of previously frozen soups with a teaspoon or two of lemon juice.
Soup and stock should be quickly cooled before storing in the refrigerator or freezer. To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let stand, stirring until tepid. Or pour the soup into small containers and cool for thirty minutes,then refrigerate.
• Stocks and most soups freeze well in airtight containers for up to three months. Be sure to leave at least ½ inch of headspace to allow for expansion. Freezing may diminish some of a soup’s flavor, so be sure to taste the soup and adjust the seasoning before serving.
• Soup enriched with cream, yogurt, or eggs cannot be frozen because it will curdle when reheated; the soup base can be frozen, however. Prepare the soup just up to the point of adding the cream, yogurt, or eggs. Freeze like any other soup, then thaw and reheat, adding the enrichment at the last minute; just long enough to heat through. Do not allow the soup to boil,or it may curdle.
Soup and stock should be quickly cooled before storing in the refrigerator or freezer. To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let stand, stirring until tepid. Or pour the soup into small containers and cool for thirty minutes,then refrigerate.
• Stocks and most soups freeze well in airtight containers for up to three months. Be sure to leave at least ½ inch of headspace to allow for expansion. Freezing may diminish some of a soup’s flavor, so be sure to taste the soup and adjust the seasoning before serving.
• Soup enriched with cream, yogurt, or eggs cannot be frozen because it will curdle when reheated; the soup base can be frozen, however. Prepare the soup just up to the point of adding the cream, yogurt, or eggs. Freeze like any other soup, then thaw and reheat, adding the enrichment at the last minute; just long enough to heat through. Do not allow the soup to boil,or it may curdle.
