Tagged Questions

3
votes
7answers
306 views

How to add flavor to potato soup (using minimally processed ingredients)? [closed]

I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added ...
3
votes
2answers
160 views

What is a good book about soup?

Thanks for reading! I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing. Can anyone recommend a good book for making ...
1
vote
2answers
363 views

3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?

The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes. I have created many soups and I ...
3
votes
3answers
964 views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
11
votes
1answer
704 views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
9
votes
5answers
10k views

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...