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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What actual effect does a Parmesean rind added to soup have?

The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add? Does it flavor the soup to a degree ...
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158 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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111 views

Unsightly chicken soup

The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle recipes. Is there a way of avoiding ...
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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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Can I blend hot soup in a ninja?

I want to make broccoli cheddar soup tonight and it says to blend the stuff after you add the broccoli. I have a blender but it sucks and would rather use my ninja. Can I put hot liquids in this? How ...
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Is kimchi a suitable addition to a noodle soup?

I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it into the broth at the last minute might ...
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207 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
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67 views

onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after ...
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507 views

Keep “soup greens” once done cooking?

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
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105 views

Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?

I want to make green tomato soup but the recipe I have calls for creme fraiche. I cannot get creme fraiche. Will using heavy cream as a substitute smooth out the sourness of the green tomatoes and ...
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My chicken stock is a gelatinous mess. Is this normal? Can it be saved? [duplicate]

I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the ...
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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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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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How to prevent salt from releasing from dry cured chicken?

I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I ...
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382 views

First time dashi doesn't taste much

I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot more bonito than recipes say to use. ...
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1answer
290 views

How to roast mixed vegetables together?

For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put ...
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Too much gin in potato-scallion soup

I made this recipe for Scallion Soup but made substitutions for what I had - beef stock instead of chicken, and coconut milk instead of cream. I added gin because I saw a similar recipe that called ...
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248 views

When is slow cooking important to salt absorbtion, before or after boil?

Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?