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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186 views

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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1answer
2k 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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3answers
814 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

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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3answers
674 views

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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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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2answers
211 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 ...
3
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2answers
115 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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3answers
208 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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1answer
141 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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2answers
2k 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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1answer
848 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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2answers
328 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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1answer
56 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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1answer
9k 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?
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1answer
38k 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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2answers
15k 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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1answer
102 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
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1answer
103 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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9answers
20k 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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6answers
765 views

Help with a chili recipe: need help on fruit/sweet selection

Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks ...
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3answers
89 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
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2answers
2k 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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2answers
11k 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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2answers
260 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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4answers
4k 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 ...
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2answers
121 views

Using Chicken Broth bones for chicken stock?

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
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1answer
308 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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3answers
2k 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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2answers
653 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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3answers
2k 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
321 views

Lemon juice as a natural preservative for soups

Can lemon juice be used as a natural preservative for soups? Additionally, Russian soup Borsch has a lot of cabbage in it, as far as I know that makes it last longer. Do you think cabbage can help ...
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3answers
552 views

Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?

I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that ...
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1answer
3k views

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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1answer
255 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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2answers
8k 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
1k 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
468 views

How do I prepare fresh clams for clam chowder?

I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as ...
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2answers
385 views

When making chicken soup, should I reuse the vegetables I used to make the broth? [duplicate]

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually strain out all the bones and veggies in the broth and put ...
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2answers
130 views

Szechuan fish soup ingredient — what is it?

I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-white, about 2 inches long, and maybe an ...
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2answers
2k views

Frozen canned soup

I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has been science fiction cold, and the cans ...
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2answers
472 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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2answers
571 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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2answers
246 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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1answer
194 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. ...
2
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1answer
229 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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2answers
133 views

Removing Salsa flavor from vegetable soup

I was making homemade vegetable soup. I had used 2 pint jars of home-canned tomatoes then accidentally added a jar of home made salsa. My daughter hates salsa so what can I do to take away some of the ...
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3answers
22k 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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0answers
55 views

Accompaniment for salty soup? [closed]

I've made a soup that has a fairly salty, this is by design. The taste of the soup has turned out well. What I'm looking for is a good accompaniment or palette cleanser to counter the salt but ...
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5answers
7k 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?