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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How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?

When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to ...
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2k views

Split Pea Soup, but peas aren't dissolving

I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure ...
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534 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 ...
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288 views

How to prepare a vegetable base using roasted squash for savory tomato-chunk soup

I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume ...
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86 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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299 views

Why refresh lentils before making lentil soup

I recently made lentil soup from a recipe that involved bringing the lentils to a boil and refreshing them before a more prolonged cooking together with the aromatics. The soup turned out great, but ...
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1k 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?
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269 views

What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
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Herbs and spices that complement cream of mushroom soup [closed]

On Monday I will be making cream of mushroom Soup at school and I would like to make it the best possible. I will be making a mushroom stock as its base. Are there any specific herbs and spices that ...
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2k 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 ...
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8k 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.
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2k 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 ...
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159 views

Why won't my beans soften?

I have an old jar of 9 bean soup mix which is basically dried beans. In order to cook them, they must first be softened and according to some prior research a few methods exist, though the most common ...
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966 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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7k views

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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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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576 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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4k 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 ...
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317 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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713 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 ...
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838 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 ...
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9k 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 ...
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185 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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650 views

Selecting [corn] for Pozole?

I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub for pork. The dish will be vegan. What ...
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123 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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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 ...
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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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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 ...
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554 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 ...
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202 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 ...
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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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300 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 ...
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244 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?
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Why does brining work with dry heat methods and not wet heat methods?

If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup ...
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936 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?
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549 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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860 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 ...
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524 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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449 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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1k 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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191 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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115 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 ...
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128 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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1k views

What makes white chili white?

What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wondering if it would technically be a (chili) ...
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83 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 ...
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229 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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251 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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36 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?
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551 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 ...
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24k 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 ...