Soups and Stews Tips

 

Soup Making

It can be made from the merest scraps and trimmings of meat, 

from the heads, tails and feet of animals; 

from the bones and skin of fish, 

from cereals and vegetables alone. 

~Riverside Recipe Book

 

 



Soup is a wonderful invention. To warm the body on a cold winter’s night. A simple addition to a many course meal. Or to cure what ails you. Soup can be made from many things you probably already have in your pantry and rarely breaks one’s grocery budget.

 

 

Now that the holidays have passed take a break from the heavy duty cooking and let your digestive system have a rest too. Soups and stews are great dinner time ways of using up all that leftover turkey and ham and filling your family’s tummies too.

 

Ways to get the most from your soup…

 

  1. If you’re using carrots and celery for your soup stock, wash them well and then just chop them up roughly and throw them in. There is no need to peel or cut the leaves off as you’re just using them for flavor. 
  2. Reduce the fat content of your homemade stock by allowing it to cool slightly and then skimming off the fat.  Heat the soup back up to serve.
  3. Stews often taste better the next day after the flavors have time to blend. Make your soup or stew the day ahead if you can.
  4. Add vegetables to soup, according to required cooking time. For example, add carrots and onions at the beginning (in fact saute them before adding to soup) and add than spinach, zucchini or small pieces of cauliflower later. 
  5. Cream soups don’t have to be loaded with fattening cream. Try vegetables like leeks, squash or other vegetables and sauté over oil and onions. Puree when fully cooked then add just a little bit of cream before serving. 
  6. Try topping soups with cheese such as parmesan, croutons, green onions or other flavorings. 
  7. If you’re adding pasta to a soup, add it about 15 minutes before your soup is done. If you add it too earlier it will overcook and be mush in your soup.
  8. Collagen in soup stock can give it a gelatinous texture when cooled. This isn’t a bad thing and is an indicator of a very rich stock. 
  9. To thicken a water soup puree a bit of the soup mixture in your blender or with your emersion blender. You only need to puree a little bit to give the whole soup a thick rich look and taste.
  10. Use your leftovers to make a ‘surprise soup'. As the week goes buy wrap up any leftovers and toss them in the freezer. At the end of the week add all your leftovers to the soup pot along with some chicken stock. This is only for the adventurous. You may find a contest winner in the mix.

 

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