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 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
583 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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4k 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
824 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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605 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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I am looking for a gluten free alternative to farro

I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe? Perhaps a wild rice maybe?
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292 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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216 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. ...
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237 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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1answer
43 views

How to get frozen soup to not be chunky?

I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carrot. Once those have cooked, I then ...
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2answers
163 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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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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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
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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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9answers
495 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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4answers
2k views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
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3answers
9k 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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7k views

How can I use my crock pot for a stove top soup?

Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours ...
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Substitute for celery in soup

I'm making this Creamy Chicken and Mushroom Soup recipe and I wanted to know what can I use as a substitute for celery because it'll be difficult to get it before tonight.
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123 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
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2answers
172 views

Heat pot first or is it okay to heat with food?

There are a few posts regarding when to add oil to a pan, but I was wondering if the same applied to making soups with a pot. When making a fresh pot of soup, would I heat the pot first (using the ...
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304 views

My soup tastes tart… Is it safe to eat?

My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart ...
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Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?

Should I use yellow onions, red onions or even a mixture of both to make the best onion soup? I realise this is a subjective question, but is there any reason I shouldn't use red onions or is there ...
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If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
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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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48 views

Why did my shrimp bisque turn out so broth like?

I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be. I think the problem lies here: Now, the recipe calls for the ...
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Boiled chicken: coloured parts of the meat?

When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
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3answers
135 views

Will roasted corn work as soup croutons?

How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect.
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94 views

Chicken sticks to bottom of pan when I boil bones for soup

I like to make what I call boiled bone soup. The leftover stripped chicken carcus is broken up and boiled with leftover veg and stuffing with some seasoning to produce a stock. I seive this, add the ...
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224 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
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2answers
2k views

How can I fix a bitter raw leek soup?

My son just got his braces adjusted and in a panic to make him a lunch for school, I made the following soup in my vitamix with what I had on hand. The problem is that the soup is very bitter (raw ...
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Making broth more filling? [closed]

When I make a soup (planning on making a chicken soup tonight) I use chicken broth, creamer, and various seasonings. I love when I eat soup that has a filling broth because I always serve more broth ...
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260 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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Pressure Cooker to Stovetop conversion?

I want to make ramen, in particular, tonkatsu ramen. My cookbook is in Japanese and even though I'm reading everything else fine, a part of it is confusing me (but no worries, I'm not confused about ...
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94 views

Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy

I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally add them 10 minutes before the end, so ...
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1answer
509 views

Adding Noodles to Soup

If it takes 10 min to boil regular noodles if you drain the water after, give or take, how many minutes before the end of soup cooking should you add them in the pot considering they will keep on ...
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61 views

Which red pepper to use?

I am making clam chowder and the recipe calls for black pepper, salt, parsley and red pepper (1/2 t). SHould I use ground cayanne pepper or red pepper flakes?
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628 views

How do I balance the bitterness of raddichio in soup?

I made a big pot of soup and put a little of nearly everything I had in my refrigerator in it: radicchio fresh green beans beets potato carrots garlic scapes scallions tomatoes yellow ...
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1answer
383 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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21 views

What can be used instead of cheesecloth? [duplicate]

My father is cooking a soup, we don't have a cheesecloth and he wants to clear the soup.
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17 views

Crockpot soup issue [duplicate]

I fried hamburger up and planned on making hamburger macaroni soup in my crockpot. I put the cooked hamburger in the crockpot, added uncooked noodles and the tomato sauce. Turned crockpot on low ...
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0answers
37 views

Tomato bisque soup too sweet [duplicate]

I was making this tomato bisque and the recipe called for 1 cup sugar so I thought I added 1 cup of sugar. But what I added was 1 cup of truvia, an artificial sweetener so my 1 cup of sugar is really ...
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2answers
85 views

Keeping homemade soup

I occasionally make soup and then freeze it in separate containers to be eaten at a later date. Most of the time I keep one or two servings in the fridge to use in the next few days but I never know ...
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594 views

Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup? [duplicate]

Possible Duplicate: How do I optimize my chicken stock for the best flavor at the lowest cost? Which soup will be better? The soup with just the chicken bones only or the soup with both the ...
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1answer
1k views

Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?

I made 2 batches of roasted pumpkin soup and both went sour and smelt horrible within 1/2 day. I am unsure why and am baffled as I have made soups heaps of times, but not this roasted pumpkin soup. ...
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2answers
19k views

What can substitute for barley in soup

What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
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162 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
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How to ensure that the chicken meat is not over cooked or under cooked?

I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 ...
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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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1answer
243 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 ...