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 the best possible texture when making vegetable cream soups?

Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
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6answers
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Can you freeze soup?

I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed. I am guessing it should be fine as long ...
5
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1answer
237 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. ...
2
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6answers
577 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 ...
5
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4answers
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Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
4
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2answers
245 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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5answers
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Bread used for containing soup

So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow ...
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8answers
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How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...
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5answers
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Turning Left Over Broth From a Roast Into a Soup Or Stew

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef broth into a soup or a stew. Here's what ...
16
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5answers
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If I'm using milk as an ingredient in soup, how can I prevent it from curdling?

There are numerous chicken stock based soups that also have milk as an ingredient and the milk always seems to curdle - how can I prevent this?
10
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7answers
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How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup ...
9
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5answers
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How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...
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7answers
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Soup is too salty!

I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
6
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5answers
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Onion soup: How to chop the onion and what kind of cheese to put in it?

What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?