Tag Info

New answers tagged

1

Are you cooking the celery, carrots and onions before you add them to the soup? As @Stephie says, you've got a classic mirepoix in those ingredients. I like to chop them pretty finely (though a food processor gives results that are much too fine, like a paste; don't use one for this) and cook them together in a tablespoon of olive oil until the onions are ...


0

Powdered soup mix can be a little light on flavors. Fortunately, a few common spices make for great additives to your soup. Here's a few things you can try. Bay Leaf: A tried and true flavor additive to any soup. Add one or two for a little extra flavor. Bullion Cube: Sometimes the broth doesn't have quite enough flavor, and adding a proper bullion ...


7

This may not be your issue, but the number one problem that cooks have is in the area of salt. Soup needs a lot of salt unfortunately or it tastes bleh and insipid.


2

I'm going out on a limb here and assume that using heavy cream might have dulled the percieved intensity of the flavours. So to add more "omph" you should add more of what is already in there. As the soup is done, you can't use anything that requires a long cooking time because you'd be turning everythinhg to mush. Granted, you could cut more vegies, ...


3

Cook them first. I consulted few recipes including this very representative 5 star recipe from Anne Burrell, she uses one dozen little neck or cherry stone crabs per serving. Scrub the clams and put them over high heat with one cup of water, covered, for 6-7 minutes. Remove open clams (careful, don't waste any juice). Continue cooking unopened clams for ...



Top 50 recent answers are included