New answers tagged soup
I made a tomato broth as the recipe called for and loved the taste, but it was thin as broth should be and I just wanted something thicker with more body. So I added a 6 oz can of tomato paste, 1/2 cup of cream and another pinch of salt and white pepper to the 2 1/2 cups of tomato broth I had already made. It worked out perfectly! it was thick and creamy ...
I too have trouble sometimes when making soups. I recently discovered that about a half of a medium rutabaga peeled and diced in 2 quarts of soup adds a lot of flavor. It takes about an hour to cook them so plan to put them in at the beginning. You can also add a pinch of dried thyme. Be cautious with thyme because it can easily overpower your soup.
For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become ...
Yes it is appropriate, and should be used within five days for freshness. The gelatinous material from roasting the turkey is often used to make homemade bone broth soup.
Yep, assuming that it has been properly refrigerated, it should make fine soup.
Agree with @SAJ14SAJ, especially his not suggesting that a good immersion blender might be a better idea. However, just to add I also have the Ninja Prep (I assume you are talking about the Ninja Master Prep as you mentioned "processor" and not their various blenders) and recently had the exact same question. Specifically referring to the Ninja Prep, it is ...
Typically, when blending hot soup: Do not over-fill the carafe. You might need several batches, but this avoids spillage and burning of your hand. Remove the little pour cap in the carafe lid so that steam can escape, and cover it with a cloth or kitchen towel folded over several times, holding it in place while you puree. This is one application ...
I like to cook pasta al dente, then chill it in the fridge. Once cooled, add the pasta to the finished soup. This is not perfect, but in my opinion, close to perfection.
I have a favorite option, it's a concentrate or "base", like SAJ14SAJ mentioned. Costco now carries it, making it also an inexpensive option - Better than Bouillon, the organic, reduced sodium variety. I almost always make my own broth, this product is great for stretching homemade or enriching it. In a pinch, it's even OK just mixed with water. It was ...
A technique that sometimes works for me is to skim off any oil that is on the top and discard it. Piperine (the "active ingredient" in pepper), like Capsaicin (the "active ingredient" in chillis) is oil soluble, and oil floats on water. There is generally a higher concentration of hot stuff in the oil, so removing it can sometimes reduce the heat. While this ...
A little lemon juice plus a bit of sugar might help. That is a fairly well known folk-remedy. If you can squeeze in something starchy (some rice maybe, or noodles?) that might help too.
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