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.
321
questions
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1answer
119 views
trying to rescue bland chicken soup that is already quite thick
how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland -- i definitely didn't use enough salt in the ...
3
votes
1answer
148 views
Cream of Tomato with garlic + cilantro stalks aroma
I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens.
At the end when it's served, it has ...
31
votes
3answers
5k views
Can I make a neverending Soup in an instantpot?
I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
2
votes
1answer
147 views
Can you partially cook soup/stew and finish cooking it later?
I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for ...
9
votes
6answers
2k views
Making tomato mix thicker without surge in calories
I got on trying to eating more healthy and as a part of that, I take a few tomatoes, cucumber and garlic and blend that into a sort of a drink. It's far more convenient and quick to smash a bunch of ...
0
votes
1answer
44 views
In what recipes can I use a thick coconut milk kefir? [closed]
Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...
0
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0answers
51 views
How to reduce/remove smell when cooking salmon fin soup?
I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not.
What should I do to reduce or remove the ...
10
votes
2answers
2k views
A stock question for British catering professionals
When I was a child in the 1960s, we had a Co-operative restaurant that served the most incredible home-made broth. A few years ago, I visited a cafe, and their home-made soup tasted almost identical. ...
0
votes
1answer
44 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
1
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2answers
114 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
2
votes
3answers
235 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
125 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 ...
0
votes
1answer
156 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. ...
0
votes
1answer
136 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 ...
0
votes
1answer
80 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 ...
6
votes
3answers
2k 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 ...
8
votes
2answers
3k 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 ...
2
votes
0answers
323 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 ...
3
votes
1answer
409 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?
0
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2answers
142 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, ...
5
votes
1answer
451 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 ...
2
votes
1answer
6k 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
141 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 ...
0
votes
1answer
116 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 ...
3
votes
1answer
100 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 ...
15
votes
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
votes
1answer
513 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
votes
1answer
641 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 (...
-1
votes
1answer
4k 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?
5
votes
6answers
791 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 ...
0
votes
1answer
118 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 ...
1
vote
1answer
237 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?
3
votes
1answer
341 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
1k views
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2answers
919 views
How can I reduce the pungent odor of split pea soup?
I love the soup, but hate how it makes my house smell.
4
votes
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 ...
0
votes
1answer
126 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
votes
3answers
13k 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?
3
votes
1answer
112 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
votes
1answer
911 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 ...
2
votes
2answers
168 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 ...
4
votes
2answers
4k 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 ...
2
votes
4answers
346 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
votes
1answer
197 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
votes
3answers
2k 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 ...
1
vote
3answers
115 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 ...
2
votes
2answers
82 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
votes
1answer
1k 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 ...
0
votes
1answer
4k 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?
4
votes
2answers
587 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 ...
