A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.
7
votes
4answers
435 views
Do leeks need to be softened?
I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cream later.
Does this sound reasonable ...
2
votes
1answer
1k 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?
1
vote
2answers
211 views
My soup tastes tart… Is it safe to eat?
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart ...
16
votes
2answers
238 views
What are the optimal simmering times for each stage of a traditional phở?
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments.
The ...
0
votes
3answers
278 views
Is kimchi a suitable addition to a noodle soup?
I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it into the broth at the last minute might ...
1
vote
2answers
3k views
What is vietnamese pho? What exactly does it consist of?
What exactly is pho? I know it's a type of vietnamese cuisine.
What does a bowl of pho typically consist of?
What are the bare requirements to consider it pho?
18
votes
3answers
3k 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
2answers
198 views
How much fresh lovage in soup?
My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop ...
0
votes
0answers
120 views
Quick Ramen Soup Flavour Boosters [closed]
Just to be clear, I'm not asking for a recipe, just some ideas. Which ingredients will create a quick yet flavourful and umami full broth? I've got things like dashi and miso but even then it doesn't ...
-3
votes
1answer
167 views
When is slow cooking important to salt absorbtion, before or after boil?
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
1
vote
1answer
529 views
Boiled chicken: coloured parts of the meat?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
5
votes
1answer
320 views
Replace the mouthfeel of consommé in vegetarian soup?
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be ...
4
votes
4answers
1k 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?
7
votes
3answers
1k views
How can I keep my split pea soup from becoming too thick during storage?
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the ...
10
votes
4answers
1k 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 ...
3
votes
3answers
509 views
Can I use flour to make a carrot soup more thick?
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery.
In ...
4
votes
4answers
5k 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 ...
0
votes
3answers
948 views
What actual effect does a Parmesean rind added to soup have?
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup.
How much flavor does a rind really add? Does it flavor the soup to a degree ...
5
votes
2answers
581 views
Fresh vs Frozen Broccoli for soup?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
10
votes
1answer
4k 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 ...
0
votes
3answers
987 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 ...
1
vote
2answers
317 views
Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup? [duplicate]
Possible Duplicate:
How do I optimize my chicken stock for the best flavor at the lowest cost?
Which soup will be better? The soup with just the chicken bones only or the soup with both the ...
2
votes
7answers
5k 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 ...
1
vote
3answers
2k 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 ...
0
votes
1answer
458 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 ...
9
votes
3answers
696 views
What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses ...
3
votes
3answers
949 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 ...
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 ...
0
votes
3answers
1k views
Why is the Chicken too hard in the outside but soggy in the inside?
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...
0
votes
1answer
101 views
Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
Inscription on packets-soups from supermarket states:
Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat.
Normally the inscription says that you should boil ...
1
vote
1answer
832 views
What is the correct consistency of a cream soup?
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
0
votes
3answers
587 views
How to thaw soup without noodles going mushy
I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The problem is that when I thaw them, the ...
1
vote
5answers
2k views
How to reduce the heat from peppers in my tomato soup?
I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) level of the soup?
2
votes
1answer
348 views
Udon soup seasoning
What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it?
I'm referring to the (I think) mix of spices that add a bit of a kick to the soup. ...
3
votes
1answer
441 views
Using yellow instead of green zucchini in vegetable soup
Can I use yellow zucchini instead of green zucchini in vegetable soup or is there a significant difference of between them?
3
votes
2answers
210 views
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
What is the purpose?
1
vote
1answer
423 views
Tomato skin in roasted tomato soup?
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find ...
3
votes
2answers
623 views
Freeze Soup very quickly Without Destroying the Content In Fridge?
I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
1
vote
2answers
365 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
4answers
2k views
How to use Bones in Soups?
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
1
vote
3answers
2k views
Which parts of a chicken are used to make chicken soup?
I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate ...
5
votes
6answers
8k 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 ...
3
votes
5answers
9k 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 ...
3
votes
3answers
389 views
How to fix the protein content of my minestrone?
I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic.
What could I add to enhance the protein ...
4
votes
4answers
12k 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 ...
1
vote
1answer
279 views
How much water in potato-leek soup (Vichyssoise)?
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise:
250g leeks
250g potatos
50g butter
1.75L water
200mL crème fraîche
I was cooking 3 times as much soup, so I ...
3
votes
2answers
376 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
1answer
6k views
Using anise seed instead of star anise
I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a ...
2
votes
1answer
183 views
Can I adjust soup texture right before serving?
I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this work as a long-term solution, or does it ...
5
votes
4answers
1k views
Why does my minestrone soup end up with so little liquid?
I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and there is not enough liquid to really ...
