Questions tagged [soup]

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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1answer
32 views

Frozen beef barley soup , adding more ingredients and re-freezing [duplicate]

Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
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2answers
99 views

Soup has a floral taste

Why does my home made Split pea & ham hock soup have a floral taste--I used fresh onions, carrots, Celery, Bay leaf, Vegetable Broth and pepper
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0answers
79 views

Can we cook rasam on Friday? [closed]

Some of elders said it is not advisable to cook rasam on Friday. Is that true? Anyone can explain it clearly on this matter?
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3answers
173 views

What are the easy ways to skim off the scum and fat from soup & stocks?

What are the easy ways to skim off the scum and fat from soup & stocks?
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1answer
109 views

How to use rehydrated Kombu after making Dashi?

To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso? What kind of preparation does the ...
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1answer
147 views

How to make my chicken taste more tender?

I have been trying out Korean Ginseng Soup recipe but the chicken meat usually turns out dry. Is this to do with the heat and the time taken to cook? I use an induction cooker for all my dishes. ...
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1answer
99 views

Cook chickpeas directly in soup?

I just started cooking dried chickpeas in my pressure cooker. It made me wonder... I have some soup recipes that I make in my IP that call for canned chick peas. At first I was subbing in my cooked ...
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1answer
77 views

Mixing vegetables in a blender (e.g. for soup) - does the percentage of fiber decline?

Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the question "raw" vs. "cooked", just the ...
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3answers
1k views

How to keep seasonings from separating in soup

I’m cooking soup that consists of chicken broth, water, creme, butter, and puréed vegetables. When we add the seasonings (sage, creole, etc), after a while the seasonings all float to the top. I was ...
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2answers
1k views

What is the best substitute for sherry vinegar?

I want to make an Ajo Blanco soup and one of the ingredients is sherry vinegar, but where I live I didn't find it to buy it. The recipe calls for 2 tbsp. I have never tasted sherry vinegar, so I have ...
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0answers
118 views

How/Why Does Broth Burn?

When simmering a basic chicken or beef broth (bones/meat/onion/carrot/spices) the result generally improves with time until, often, after a long time (on the order of 12-24 hours) the broth and solids ...
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1answer
268 views

Why blend soup in blender if you can use a stick blender?

if a recipe calls for soup to be put in a blender can I just use a stick blender? Or Is there some difference that makes it better in a regular blender?
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2answers
120 views

How to Everything Soup / Anything Soup / Build It Yourself Soup / Stone Soup

Saute onions, fresh garlic, in the pot using 1 tbsp olive oil. • For every cup of chopped veggies, use approximately 2 cups broth [or water be used for a cheap imitation?] • For every 2 cups broth, ...
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1answer
183 views

How to cook Parmesan Cheese into a broth without making globs?

I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth. When I do this, it ...
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1answer
2k views

Why does a vegetable soup turn sour?

I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 ...
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0answers
140 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
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1answer
112 views

Do storms influence the souring of dishes?

The story/lore passed from generation to generation is about the influence of a storm on some dishes. Allegedly, they sour once the storm hits. This holds especially when the dish is kept in a metal ...
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1answer
93 views

Can boiling a soup too low result in less flavor?

I recently tried a new recipe which involved cooking vegetables at a lower temperature than I normally see. I had problems with the instructions from the start. The low setting on my stovetop didn't ...
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2answers
2k views

Is there a way to handmake alphabet pasta?

Is there a way to handmake alphabet pasta? I want to make the small pasta the is shaped into letters that is sometimes used for alphabet soup for kids. It's usually about half a cm in length. And I ...
3
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1answer
406 views

Should you add specific garden-fresh herbs to a stew at the beginning or the end?

There are several questions about when to add spices and herbs to soup, but this one is more specific. I'm making a stew that is to be thickened with roux. A soupy tomato based soup will be simmered ...
4
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1answer
419 views

Can quinoa be used as a soup thickener?

The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain. My question is about the last part: the straining. Suppose you are making a soup (...
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1answer
2k views

What is the perfect temperature for serving soup?

I have read reports that 400 degrees Celsius is too hot. I've read reports that 10 degrees Celsius is too low. Who am I to believe?
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6answers
403 views

How to separate meat from vegetables in a soup?

I love to make a nice chicken soup. I take some chicken legs, carrots, leak and celery, a few herbs and of course salt and pepper, and I just let it boil for like 4 hours. I then sift the soup to ...
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1answer
116 views

Is reusing bones for stock better than once cooking longer with more water?

I've heard about reusing bones for stock (eg. blog post even if the second time is a bit weaker flavor. My question is, if there is some advantage to this. Consider the following to scenarios: Fill ...
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1answer
165 views

Too much barley in vegetable soup

I added half a cup of barley to a vegetable (medley) soup and now the soup only tastes of barley. I made the stock from yesterday’s roast chicken. What can I add to counteract the floury taste?
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1answer
155 views

How to counteract sage (in a pumpkin soup)? [duplicate]

I prepared a pumpkin soup with the secondary ingredients being onions, ginger, garlic, cream, chilli, nutmeg, pumpkin seed oil, and sage. I accidentally added too much of the latter. I wish to ...
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2answers
767 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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2answers
590 views

How can I reduce the pungent odor of split pea soup?

I love the soup, but hate how it makes my house smell.
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1answer
147 views

Clear soup with snow globe flakes

I've been searching for years to no avail for a clear cauliflower and blue cheese broth soup. It looks like those Snow Globes, the one's you shake. The cauliflower snows in the dish each mouthful. I ...
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1answer
95 views

Film on top of my almost vegan potato / onion / parsley soup

I make this soup from a very simple recipe - except from a little butter, it's vegan: 1 yellow onion 1 garlic clove 2 medium potatoes 1 bunch of parsley with the stems removed 1 bouillon cube 1 1.2 ...
8
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3answers
9k views

How do I remove oil from soup? [duplicate]

Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
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1answer
101 views

How do I “cool” down very spicy tortilla soup? [duplicate]

Thought the recipe asked for a full can of chipolte peppers, of course it was only one. was able to remove most but is still to spicy for company.
9
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1answer
885 views

What does soffritto do to minestrone?

I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling ...
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2answers
111 views

Short term storage for fresh soup

I make and sell freshly made, plant based soups. (no dairy, oil or meat in them) I sell them in quart jars. I'm wondering if I hot water can them, will they last longer in the fridge, for my ...
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2answers
2k views

Soup making - should I add extra water and boil off for flavour?

When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consistentcy then gently simmer, thinking ...
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4answers
280 views

Is there a good reason not to add crushed tomatoes to chicken soup?

Is there a good reason not to add crushed tomatoes to chicken soup? I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just ...
3
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1answer
168 views

what difference does slow cooking onions with/without broth make?

I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in ...
3
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3answers
816 views

How to reduce the intensity of garlic in a soup?

I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the ...
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3answers
111 views

Is it possible to release the earthy citrus of a tomato in a soup without eating it?

I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes ...
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2answers
78 views

Savoury summer soup recipe ideas [closed]

I often make a zucchini, lemon and sage soup (blended with a slow immersion blender) that we eat at room temperature (or lukewarm) during the summer, sometimes with a good white bread (such as a ...
2
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1answer
860 views

How to put mushrooms in soup/stew without creating foam?

This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I like them. Before you actually add the ...
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1answer
3k views

Can I store a soup in my cast-iron in the refrigerator for up to 24 hours in the cast-iron pot?

Can I store a soup in my cast-iron pot for up to 24 hours in the refrigerator?
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2answers
359 views

Will eggs absorb flavor from cooking liquid?

Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack. I’d like to know, if I use a liquid other than water, like ...
0
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1answer
159 views

Broth or stock?

I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth? Stocks are made with bones, and broths are ...
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2answers
624 views

Matza balls 'explode' at high altitude

We now live in the mountains at 8,500’ (2600 m) and I cannot make matza balls for chicken soup up here. They explode into dust in boiling water. Water boils at 190 F (88 °C) here, that's probably a ...
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1answer
878 views

What cheese might compliment New England clam chowder? [closed]

I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic French or pizza dough and form it over inverted bowls, cover ...
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6answers
682 views

Making extra thick stew

How does one make a thick soup, like Campbell's Chunky brand beef stew? I have already tried flour*, but it didn't work the way I was hoping. I'm cooking home-made beef bone brothers based stews. Any ...
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3answers
5k views

Hot chicken soup takes hours to cool

I made a big pot of a very hot chicken soup. I put it in my small extra fridge at 11 PM, and it was still warm 9 hours later, at 8 AM. Do I need to throw it away?
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1answer
3k views

Boring soup with no flavour [closed]

I have just made a vegetable soup with ham pieces in a beef stock. It doesn't taste right, it is very bland and I don't know what else to add to give it flavour. The veges are root veges like swede, ...
4
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1answer
5k views

Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?

Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace which I refer to: Beef stock, on the ...

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