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.
304
questions
2
votes
0answers
77 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
231 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
votes
2answers
97 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
137 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
384 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 ...
1
vote
0answers
100 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
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 ...
3
votes
1answer
86 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
396 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
293 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
1k 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
314 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
88 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
123 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
104 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 ...
1
vote
2answers
585 views
1
vote
2answers
434 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
145 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
86 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
7k 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
100 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
880 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
92 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
1k 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 ...
3
votes
3answers
190 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
158 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
373 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
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 ...
2
votes
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
votes
1answer
693 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
2k 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
267 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
votes
1answer
141 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 ...
12
votes
2answers
559 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 ...
-2
votes
1answer
666 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 ...
2
votes
6answers
464 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 ...
3
votes
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?
1
vote
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
votes
1answer
4k 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 ...
4
votes
6answers
2k views
What's the key to making thick soups?
I looove soups, but I mainly eat vegetables and I do not use any store-bought spice mixes or "stocks". I also do not eat dairy for other reasons. And I also do not fry things.
I remember my grandma ...
0
votes
1answer
98 views
Steamed chicken soup [closed]
I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to ...
3
votes
1answer
167 views
Broccoli Cheddar soup coming out pasty
I made such a soup this weekend (my first attempt) that was very pasty and gritty as an end result. I believe this is due to the preparation of the roux.
I sauteed onions in a stick of butter then ...
0
votes
1answer
488 views
Does adding vinegar to soup make it spoil faster?
I have heard that if vinegar is added to the pot of soup, it will spoil after 2-3 days even in a fridge. Is there any truth to that?
-3
votes
2answers
2k views
Metal spoon fell to the bottom of crockpot without me knowing it. Was making chicken soup and was cooking for 5 hours. Is it safe to eat?
Accidentally left a metal spoon in the crockpot for 6 hours making chicken soup. It fell to the bottom without me knowing it. Is this harmful should I dispose of the soup?
1
vote
0answers
73 views
Roast tomato soup without broth/stock
I am trying to make a vegetarian roast tomato and basil soup without using vegetable stock. A chef friend suggested making a mirepoix of vegetables, sweating them slowly, adding the roasted tomatoes ...
2
votes
1answer
265 views
Does heavy cream “go further” than light cream or milk in soup
I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but I'm not sure that in a soup it would ...
1
vote
1answer
199 views
Where is fat and what is this gel in refrigerated fish soup?
I simmered some mackerel and added some kale.
I wanted to remove the fat so refrigerated overnight.
I didnt see any fat layer existing as you would see with refrigerated chicken or fatty meat but I ...
2
votes
2answers
513 views
Substitute of Celery in Harira
If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?
0
votes
1answer
63 views
Cutting sugar in savory butternut squash dishes
In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with onions, and this only concentrates the ...
