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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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 ...
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1answer
148 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 ...
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1answer
2k 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 ...
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3answers
2k 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 ...
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5answers
3k 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?
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1answer
761 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. ...
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1answer
900 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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9answers
407 views

Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
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2answers
8k 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?
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1answer
909 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 ...
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3answers
828 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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2answers
8k views

How to create a soup with frozen chicken?

I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
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2answers
488 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 ...
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4answers
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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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3answers
4k 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 ...
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2answers
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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6answers
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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 ...
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3answers
546 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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5answers
2k 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 ...
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1answer
331 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 ...
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8answers
12k 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 ...
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2answers
17k views

What is a substitute for celery root in a soup?

I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
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3answers
544 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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1answer
23k 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 ...
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3answers
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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1answer
219 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 ...
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3answers
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How can I stop my soups sticking to the bottom of the pot?

I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot. How can I avoid this?
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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
9k views

How to gauge orzo's change in volume from dry to cooked for a soup?

I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though ...
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7answers
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How do I keep soup from being bland?

I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge ...
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3answers
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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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5answers
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Fluffy matzo balls

It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pretty mean chicken stock, but my matzo ...
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1answer
507 views

Doubling a batch of soup

Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - ...
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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 ...
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1answer
295 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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2answers
740 views

I have a frozen fish head. What should I do with it?

I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
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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 ...
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3answers
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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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1answer
9k views

Why did my chicken soup go cloudy?

I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coriander added later. Usually, I end up ...
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1answer
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How to substitute flour with nutritional yeast

I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of ...
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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
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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4answers
600 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 ...
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4answers
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Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
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2answers
1k views

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
305 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
1k views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
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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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1answer
745 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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2answers
324 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?