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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7
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5answers
43k views

Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
9
votes
6answers
30k 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 ...
1
vote
2answers
89 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
3
votes
4answers
222 views

Clear cauliflower and blue cheese soup - how to get it clear

I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). All the recipes I have tried end up being ...
16
votes
2answers
3k views

What is the meaning of “cream of X” in a soup?

I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the difference? Is it a specific ingredient ...
3
votes
5answers
13k views

Replace cornflour in soup

I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not ...
4
votes
3answers
1k views

What can I use to replace the tomato juice in gazpacho?

I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes ...
13
votes
5answers
7k 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 ...
9
votes
8answers
40k views

How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup ...
2
votes
2answers
8k views

What exactly is a chowder?

Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder, what is it? Are there some sorts of ...
17
votes
9answers
28k 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 ...
2
votes
4answers
4k views

Carrot soup and avoiding the use of a blender?

Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg: recipe1 recipe2 recipe3 Can the blender/whizzer be avoided? How must the recipes ...
3
votes
2answers
112 views

What should I use to produce the hotness of Hong Kong-style borscht?

I'm interested in attempting to make borscht similar to the type that gets sold in fast-food restaurants in Asia (or at least Hong Kong). I've found several recipes online, so the basic process seems ...
2
votes
2answers
368 views

When making chicken soup, should I reuse the vegetables I used to make the broth? [duplicate]

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually strain out all the bones and veggies in the broth and put ...
0
votes
2answers
117 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
3
votes
3answers
5k views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
2
votes
2answers
116 views

Szechuan fish soup ingredient — what is it?

I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-white, about 2 inches long, and maybe an ...
1
vote
2answers
1k 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 ...
1
vote
2answers
920 views

How can I fix a bitter raw leek soup?

My son just got his braces adjusted and in a panic to make him a lunch for school, I made the following soup in my vitamix with what I had on hand. The problem is that the soup is very bitter (raw ...
4
votes
4answers
12k views

How do you properly soak and cook barley?

I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a ...
3
votes
1answer
53 views

can you prepare vicyssoise a day ahead, then add cream and serve?

Can vichyssoise (cold potato soup) be prepared ahead, refrigerated and the cream added the next day?
1
vote
1answer
1k 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. ...
1
vote
1answer
490 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 ...
25
votes
3answers
13k 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 ...
4
votes
3answers
626 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
193 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
4k 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 ...
1
vote
2answers
78 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
votes
2answers
2k 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
votes
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
votes
1answer
435 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
128 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
votes
2answers
116 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 ...
5
votes
2answers
594 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
910 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
74 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 ...
0
votes
1answer
99 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
274 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
votes
2answers
171 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
2k 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 ...
5
votes
4answers
5k 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
votes
2answers
646 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
9k 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
1answer
243 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 ...
4
votes
2answers
132 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
34k 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 ...
4
votes
5answers
10k 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
votes
3answers
1k 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
votes
0answers
264 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 ...
1
vote
1answer
383 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 ...