Quick Recipes And Tips For Tasty Soups
Soup is considered a soul food. Indeed, there is nothing like warm soup to make a person feel all better. Soups not only satisfy a hungry stomach but warm the heart. There are countless recipes of soups that you can make a different one for every day in a year or even several years.
Soups are so versatile that you can serve them as appetizers or with the main dish. They can be creamy, chunky, thick or clear and thin as in a broth. In most places, soups are typically served hot and made with a combination of meat and vegetables. Fish or sea foods are also commonly used in soups. But there are also soups served cold that use fruits as ingredients.
For classic broth soups, one of the most basic ingredients is chicken stock. You can buy canned chicken stock but it is also very easy to make your own. All you need are 2 pieces each of large onions, celery stalks (with leaves) and medium carrots, all quartered; 10 parsley sprigs, 4 thyme sprigs, a bay leaf and 5 pounds of chicken meat and bones. Put all of the ingredients in a large stock pot in the same order listed above and fill the pot with water until the chicken is submerged by a couple of inches.
Set the pot over medium heat until it boils and then lower the heat to gently simmer the stock. With a ladle, carefully remove any foam that floats in the water's surface. Leave the stock to simmer for about 4 hours. Do not cover. Strain the stock into a bowl or any container and let it cool to room temperature before putting in the refrigerator. Now, you have chicken stock ready to use for all kinds of soups.
Making homemade soup does not only save you money but it is also more nutritious. Plus, you do not have to labor in the kitchen to whip up a tasty soup. For a quick vegetable soup, put some shredded cabbage, choppe
d onions, tomatoes, green pepper and cubed potatoes in a pot of boiling water. Add some salt, pepper and 2 tablespoons of margarine. This soup is done when the potatoes are cooked.
For a creamy soup using the chicken stock recipe above, sauté chopped onion in 2 tablespoons of margarine or butter, add 3 tablespoons of flour and stir until the mixture is bubbly. Then, add a cup of chopped cooked chicken. Let it cook for a minute. Add 3 cups of the chicken stock and a cup of milk. Cook until the soup is almost at a boil. Serve.
For a new twist to soup making, try this fruit soup recipe using summer fruits like pineapple and peaches. First, prepare 1 ½ pounds of peeled, pitted and sliced fresh peaches and half a pound of fresh pineapple. Puree these fruits in a food processor or blender until smooth. Add a cup each of orange juice and pineapple juice, 2 cups of plain yogurt, half a cup of dry wine and a tablespoon of fresh lemon juice. Blend the mixture well and strain the soup using a fine strainer. Chill and serve with slices of lime and mint leaves for garnish.
If you would like to stick with hot soup, here are some great tips for some great soups:
Soups are so versatile that you can serve them as appetizers or with the main dish. They can be creamy, chunky, thick or clear and thin as in a broth. In most places, soups are typically served hot and made with a combination of meat and vegetables. Fish or sea foods are also commonly used in soups. But there are also soups served cold that use fruits as ingredients.
For classic broth soups, one of the most basic ingredients is chicken stock. You can buy canned chicken stock but it is also very easy to make your own. All you need are 2 pieces each of large onions, celery stalks (with leaves) and medium carrots, all quartered; 10 parsley sprigs, 4 thyme sprigs, a bay leaf and 5 pounds of chicken meat and bones. Put all of the ingredients in a large stock pot in the same order listed above and fill the pot with water until the chicken is submerged by a couple of inches.
Set the pot over medium heat until it boils and then lower the heat to gently simmer the stock. With a ladle, carefully remove any foam that floats in the water's surface. Leave the stock to simmer for about 4 hours. Do not cover. Strain the stock into a bowl or any container and let it cool to room temperature before putting in the refrigerator. Now, you have chicken stock ready to use for all kinds of soups.
Making homemade soup does not only save you money but it is also more nutritious. Plus, you do not have to labor in the kitchen to whip up a tasty soup. For a quick vegetable soup, put some shredded cabbage, choppe
For a creamy soup using the chicken stock recipe above, sauté chopped onion in 2 tablespoons of margarine or butter, add 3 tablespoons of flour and stir until the mixture is bubbly. Then, add a cup of chopped cooked chicken. Let it cook for a minute. Add 3 cups of the chicken stock and a cup of milk. Cook until the soup is almost at a boil. Serve.
For a new twist to soup making, try this fruit soup recipe using summer fruits like pineapple and peaches. First, prepare 1 ½ pounds of peeled, pitted and sliced fresh peaches and half a pound of fresh pineapple. Puree these fruits in a food processor or blender until smooth. Add a cup each of orange juice and pineapple juice, 2 cups of plain yogurt, half a cup of dry wine and a tablespoon of fresh lemon juice. Blend the mixture well and strain the soup using a fine strainer. Chill and serve with slices of lime and mint leaves for garnish.
If you would like to stick with hot soup, here are some great tips for some great soups:
- Stir in mashed potato to soup to thicken it.
- For strong, flavorful soups, cook them a day in advance and just reheat before serving.
- Remove fat or scum from the surface of soup by using a leaf of lettuce.
- For too-salty soup, add in cut raw potatoes to absorb the salt. Remove the potatoes when cooked.
- Remove burnt taste from soup by adding milk.
- Make soups more filling by pairing them with a hearty sandwich, freshly-baked bagels, good old garlic bread or flavorful focaccia bread.
Tags & Keywords :
Share this article:
Comments
|
||
|
||
|
||
