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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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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1answer
1k 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 ...
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4answers
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Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
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6answers
3k 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
511 views

How to know how salty is my soup without tasting?

This is a sister to this question. I need a method or a trick to measure (or guess) how saline is my food using normal tools or substances available on the super-market Any help?
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Why did my French onion soup with 'red' onions come out tasteless and bland?

I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min. Then I add some sugar, salt and oil ...
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Defrosting frozen soup

I am planning on defrosting some leftover turkey soup for supper tonight. To make it go farther I am planning on adding noodles to the soup in addition to some vegetables (ie. carrots). In this case I ...
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1answer
452 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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4answers
1k 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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4answers
342 views

Leaving the ladle in the soup considered harmful?

There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent piece of family lore. I never really ...
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2answers
850 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 ...
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799 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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7k 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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1answer
381 views

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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1answer
103 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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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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1answer
860 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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6answers
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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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2answers
306 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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1answer
383 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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1answer
461 views

What is the best variety of rice or preparation of rice to use in soup?

I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the worst case scenario when I added too ...
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2answers
2k 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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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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352 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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Tsukemen ramen broth/soup

I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
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127 views

The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?

I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
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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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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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4answers
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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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4answers
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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 ...
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2answers
736 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
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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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How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...
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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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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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2answers
671 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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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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1answer
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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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586 views

I accidentally boiled away most of my soup, what can I do to recover it?

I wanted to reheat my chicken tortilla soup and walked away and forgot about it. When I went back to the stove very little liquid was left in the pot, it was practically all boiled away. I used a ...
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69 views

How to keep wild turkey meat moist

What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
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1answer
616 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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1k 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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3answers
726 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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2answers
137 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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1answer
431 views

Fixing a beef broth with too much celery seed

I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't ...
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276 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 ...
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7answers
12k 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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4answers
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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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351 views

How to a prevent spoon from falling into soup?

When preparing a soup, the spoon which I use to stir the soup with, often falls in. Is there any way to prevent the spoon from falling into the soup?
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812 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 ...