A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

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8answers
17k views

Difference between soup and stew

What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
5
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3answers
1k views

Why is my pumpkin soup sour?

Whenever I make pumpkin soup I always find it to be way too sour and I end up adding a Tbsp of brown sugar to correct. Are Pumpkins naturally tart, or is there a reason why this is happening? Are ...
1
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1answer
30 views

Pressure Cooker to Stovetop conversion?

I want to make ramen, in particular, tonkatsu ramen. My cookbook is in Japanese and even though I'm reading everything else fine, a part of it is confusing me (but no worries, I'm not confused about ...
22
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3answers
7k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
3
votes
3answers
514 views

Best way to cook lentils?

Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have seemed a little chalky. Should I be ...
3
votes
3answers
78 views

How do I make dried soup mix?

I do a lot of backpacking, and I usually buy freeze dried meals, like these ones. This year I would like to make my own dried meals. I know how to dehydrate my main ingredients, but I'm not sure how ...
3
votes
4answers
2k views

How do I use a Chinese spoon?

In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is ...
13
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5answers
4k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
1
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2answers
55 views

Keeping homemade soup

I occasionally make soup and then freeze it in separate containers to be eaten at a later date. Most of the time I keep one or two servings in the fridge to use in the next few days but I never know ...
2
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2answers
121 views

Frozen canned soup

I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has been science fiction cold, and the cans ...
8
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5answers
2k views

Bread used for containing soup

So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow ...
0
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1answer
148 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
2
votes
2answers
83 views

Removing Salsa flavor from vegetable soup

I was making homemade vegetable soup. I had used 2 pint jars of home-canned tomatoes then accidentally added a jar of home made salsa. My daughter hates salsa so what can I do to take away some of the ...
2
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1answer
5k views

Should I delay adding barley when making vegetable barley soup?

When adding barley to a soup (usually with some combination of vegetables), should I add the barley later than the rest of the ingredients?
2
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2answers
69 views

Using Chicken Broth bones for chicken stock?

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
0
votes
1answer
843 views

If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
5
votes
2answers
229 views

I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?

I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cucumber, carrot, a few shrimp, green ...
6
votes
1answer
709 views

What is the purpose of vermouth in potato leek soup?

I have taken elements of a number of different recipes and have developed my own recipe for potato leek soup. The ingredients are: Potatos Leeks Vegetable and chicken stock Butter Garlic Heavy ...
1
vote
2answers
53 views

Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy

I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally add them 10 minutes before the end, so ...
4
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5answers
5k views

i added too much sugar to a soup — what can i do to make it less cloying?

I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given ...
5
votes
8answers
31k views

How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...
0
votes
1answer
56 views

onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after ...
2
votes
1answer
92 views

How can I make herbs easy to remove from a Crock-Pot?

I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used: Lightly spray Crock-Pot with Pam Cut up ...
0
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2answers
92 views

Unsightly chicken soup

The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle recipes. Is there a way of avoiding ...
2
votes
3answers
238 views

How can I mask the flavor of frozen vegetables in soup?

Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this utilize a mixed bag of frozen ...
1
vote
1answer
478 views

Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?

I made 2 batches of roasted pumpkin soup and both went sour and smelt horrible within 1/2 day. I am unsure why and am baffled as I have made soups heaps of times, but not this roasted pumpkin soup. ...
5
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4answers
3k views

Can I freeze soup in a pot?

Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
2
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2answers
450 views

How to make a restaurant style meatless Hot and Sour Soup

I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds. The major flavoring components were: 1tsp White pepper (I used a supermarket-grade pre-ground ...
6
votes
7answers
5k views

How to get a thicker soup from watery tomatoes?

I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...
2
votes
8answers
11k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...
2
votes
1answer
100 views

Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage?

I've cooked a large pot of soup for myself. I know it'll take me at least 3+ days to drink it, and I don't like to drink it after 4 days because it sometimes smells funny. I was wondering which would ...
8
votes
4answers
3k views

What's the difference between gazpacho and normal soups?

Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at. Could you heat gazpacho and ...
4
votes
2answers
113 views

I saved the geletinious material from roasting the turkey. Is this appropriate for use in turkey soup?

I saved the gelatinous material from roasting a turkey. Is it appropriate to use this when making turkey soup?
9
votes
5answers
21k 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 ...
0
votes
2answers
2k views

Can I blend hot soup in a ninja?

I want to make broccoli cheddar soup tonight and it says to blend the stuff after you add the broccoli. I have a blender but it sucks and would rather use my ninja. Can I put hot liquids in this? How ...
9
votes
6answers
23k views

Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I ...
4
votes
5answers
7k views

Adding pasta to soup

Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
4
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3answers
439 views

Stock: Canned, Bouillon Cubes and Powder

What are the Pros and Cons to each one? Most of the time I am making vegetable soup. Thanks
0
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0answers
130 views

My chicken stock is a gelatinous mess. Is this normal? Can it be saved? [duplicate]

I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the ...
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2answers
4k views

Too much pepper in soup: any way to fix?

I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this other than diluting it? I think I vaguely ...
1
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1answer
154 views

Adding Noodles to Soup

If it takes 10 min to boil regular noodles if you drain the water after, give or take, how many minutes before the end of soup cooking should you add them in the pot considering they will keep on ...
10
votes
5answers
2k views

Why put a stone in the soup?

I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reason for this? For the minerals in the ...
-1
votes
1answer
60 views

Too much gin in potato-scallion soup

I made this recipe for Scallion Soup but made substitutions for what I had - beef stock instead of chicken, and coconut milk instead of cream. I added gin because I saw a similar recipe that called ...
1
vote
3answers
4k views

How can I use my crock pot for a stove top soup?

Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours ...
5
votes
1answer
83 views

How to eat/serve take no tsuyu (たけの露)?

A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how to eat it. It's served with some hot water, then crushed, then ...
3
votes
1answer
200 views

Kale vs Spinach in Zuppa Toscana lasting

I know that kale is the original recipe, but I've always liked spinach better. I think it has a nice sour kick to it. The problem is that spinach gets soggy much faster and quickly loses its texture. ...
6
votes
5answers
1k views

Why did my tomato soup turn thick and brownish?

I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
8
votes
6answers
18k views

Why heat soup in a blender?

Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender. Each time one of the main selling points for them is that the blender is so powerful ...
4
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1answer
139 views

Can I RE-freeze chicken soup after it has thawed?

Can I RE-freeze chicken soup after it has been thawed and heated?
5
votes
5answers
12k views

What are common techniques for adding eggs to soup?

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...