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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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 ...
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1answer
257 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 ...
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2answers
166 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 ...
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1k 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 ...
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1answer
231 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 ...
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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?
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13k 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 ...
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0answers
255 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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17k 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 ...
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1answer
377 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 ...
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1answer
116 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 ...
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1answer
95 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 ...
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2answers
632 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 ...
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1answer
758 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. ...
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1answer
385 views

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

Can I RE-freeze chicken soup after it has been thawed and heated?
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1answer
298 views

Why did I have to coat my veggies with flour?

I made a corn chowder this evening containing corn, potatoes, onions, garlic, and some other good stuff. This particular recipe instructed me to add a little bit of flour once I softened the onions ...
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2answers
157 views

Heat pot first or is it okay to heat with food?

There are a few posts regarding when to add oil to a pan, but I was wondering if the same applied to making soups with a pot. When making a fresh pot of soup, would I heat the pot first (using the ...
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2answers
133 views

How to prevent salt from releasing from dry cured chicken?

I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I ...
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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
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1k views

How to add missing garlic flavor to cooked soup

I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is ...
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1answer
976 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. ...
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5answers
1k views

How do I reduce the lemon acidity in apple soup?

I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
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2answers
428 views

Why do you add sugar last when boiling soups?

When I read recipes involving boiling a soup/dessert and adding sugar, they often say to add the sugar towards the end of the boiling. Why is that? Are there consequences of adding sugar early?
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2answers
235 views

Is it safe to cook chicken soup if the water doesn't quite cover it?

So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
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2answers
1k views

Shelf-life of pressure-canned soups - is it still good?

I am just trying to get a rough idea of how long a pressure canned soup can last. We made turkey soup with thanksgiving leftovers, which we canned. I have it dated from 10-28-2012, so it's a little ...
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206 views

In industrially produced soup, how does each can contain equal parts of all ingredients?

In the soup that you get at the store, how come you never get cans of just broth? You'd think that if the soup were made in a large vat, the first few cans would have very little broth and the last ...
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12k 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 ...
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How to ensure that the chicken meat is not over cooked or under cooked?

I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 ...
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1answer
608 views

What is the difference between Clam Chowder and New England style?

What makes clam chowder a New England style vs. some other style?
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7answers
6k 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 ...
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1answer
2k views

What is the modern alternative to sieving soup recipes?

In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mesh. I suspect that such a sieve is rare ...
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1answer
605 views

Keep “soup greens” once done cooking?

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
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1answer
138 views

how to make soup less 'meaty'?

Salut! Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone. Now, the soup is so meaty it is ...
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Too much sugar in soup — how 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 ...
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2answers
2k views

Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
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1answer
189 views

How to reduce bitterness in silken tofu 'cream' soup?

I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a bitterness at the back of the palate. ...
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2answers
7k 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 ...
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1answer
6k views

Will cooking chicken longer in soup make it less tough and stringy?

I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda ...
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2answers
195 views

Can pressure canning be replaced water bath canning?

I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...
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2k views

What is a “soup chicken”

How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got ...
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1answer
4k views

When a recipe calls for a can of condensed soup, is the water implied?

There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce. When this is the case, and the recipe does not mention the "add water" ...
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2answers
304 views

Any tips for degassing blended soup?

I find creamy soups and many other thicker liquids too fluffy for my liking after blending. I could do it the old fashioned way by forcing through a mill/sieve; must I? Any other tips to knocking out ...
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2answers
208 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 ...
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473 views

How do I balance the bitterness of raddichio in soup?

I made a big pot of soup and put a little of nearly everything I had in my refrigerator in it: radicchio fresh green beans beets potato carrots garlic scapes scallions tomatoes yellow ...
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3answers
10k views

Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?

Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought ...
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3answers
763 views

How to prevent my roux from sticking to the bottom of the pan?

I make this soup based on a roux. I make roux the following way: I melt butter I add the same amount of flour After cooking it a little I start adding a stock, just a little at the time. This is ...
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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 ...
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474 views

First time dashi doesn't taste much

I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot more bonito than recipes say to use. ...
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2answers
401 views

Will paprika taste good in my soup?

I've been making a soup that has an onion + garlic + carrot + celery + flour base, and then chunks of sweet potato and potato as well as barley added. I've been spicing it with salt, pepper, garlic ...
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1answer
973 views

Can I freeze hot soup? [duplicate]

Can I put hot soup straight in to the freezer or should I let it cool? With my old frig I used to divide it into meal size portions and seal in freezer bags inside tupper ware containers. Now I ...