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.
335
questions
0
votes
1answer
26 views
Reheating and Storing Chicken/Potato Soup For 10 Hours
I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a ...
13
votes
7answers
5k views
What is the best culinary practice surrounding the water used to soak beans, pulses and rice?
Both my mother and grandmother, both now long passed away, would be horrified if when soaking beans, pulses, barley, lentils or rice etc. overnight for a soup or stew, the soaking liquid was used in ...
2
votes
1answer
91 views
Substitute for Tomato Paste in Lentil Soup
I've been making a tried-and-true lentil soup recipe for many years and I now for dietary reasons have to eliminate one ingredient, tomato paste (or any tomato at all). I've tried a few ...
1
vote
1answer
127 views
Using yellow mustard as a soup base
I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...
0
votes
0answers
35 views
How long should I quick soak my dry black beans? [duplicate]
Yesterday I decided I wanted to make a soup using dry black beans. At 11:30 I started soaking them in a glass container and transferred them to a pot 5 hours later to be quick soaked. How long should ...
4
votes
1answer
172 views
What characterizes a soup that holds well in a buffet setting?
Maybe there is good reason buffets seem to have the same short list of soups: they hold well ie flavor and color; do not separate or split; heavy ingredients do not sink to bottom.
What should I avoid ...
8
votes
5answers
5k views
How do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do ...
0
votes
1answer
192 views
Reverse-Engineering Trader Joe's Garden Vegetable Soup
I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) ...
5
votes
1answer
210 views
Substitutes for beer... in beer cheese soup
Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" ...
0
votes
1answer
85 views
Measurement of water
I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should I use?
12
votes
8answers
4k views
What is the best way to turn soup into stew without using flour?
I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot have wheat or corn or potatoes.
I was ...
1
vote
1answer
100 views
Can I approximate stock using gelatin, MSG and water?
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I ...
8
votes
2answers
3k views
If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?
I am making my Grandma's parsley soup - it's chicken stock, onions, potatoes, garlic and parsley. Since the whole combination is blended, can I use the parsley stems or might not removing them have an ...
1
vote
1answer
64 views
How to reduce smokey BBQ liquid flavor in a Mexican soup
I have Mexican soup with BBQ smokey sauce, but the flavor of it is to intense. I am trying to reduce the intensity, but I don't want to add more tomatoes. Is there a way?
19
votes
3answers
5k views
Where did my fennel go?
I made tomato soup based on Adam Ragusea's recent video. It's a simple reciple:
Chop a medium-large onion, shave a bulb of fennel and toss both into a stick of butter with some freshly ground black ...
0
votes
1answer
148 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
166 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
745 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
68 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
votes
0answers
110 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
53 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
vote
2answers
152 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
427 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?
1
vote
1answer
161 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
163 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
189 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
86 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 ...
3
votes
1answer
763 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
583 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
171 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
840 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 ...
3
votes
2answers
11k 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
142 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
118 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
110 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
3k 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
707 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
987 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 (...
0
votes
1answer
6k 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
1k 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
185 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
323 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
461 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
2k views
1
vote
2answers
1k views
How can I reduce the pungent odor of split pea soup?
I love the soup, but hate how it makes my house smell.
