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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.

4
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1answer
126 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
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1answer
169 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
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6answers
254 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
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1answer
77 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
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1answer
66 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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0answers
40 views

Slight discoloration after canning

Two days after canning my home recipe Lentil soup, I noticed that a slightly darker discoloration than the soup formed at the top of the jar. I test the jar lid for a good seal after processing and it ...
3
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1answer
70 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
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2answers
363 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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2answers
229 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
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1answer
141 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
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1answer
77 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
4k 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
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1answer
93 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
867 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
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2answers
52 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 ...
3
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2answers
593 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
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3answers
179 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
145 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 ...
2
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0answers
72 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
105 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
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2answers
74 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
446 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
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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
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2answers
186 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
116 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
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2answers
495 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
396 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
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6answers
298 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
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3answers
4k 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
2k 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, ...
3
votes
1answer
3k 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 ...
3
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6answers
1k 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
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1answer
81 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 ...
2
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1answer
153 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
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1answer
376 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?
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2answers
1k 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?
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0answers
70 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
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1answer
248 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
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1answer
167 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
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2answers
455 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?
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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 ...
3
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1answer
3k views

Substitutes for Italian sausage

I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the ...
3
votes
2answers
597 views

Soups: Can I leave bones in indefinitely?

Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheating and consumption. I'm wondering about ...
1
vote
1answer
625 views

Why do all meal replacement drinks have sweet flavours? [closed]

As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors can be: chocolate, vanilla, peanut butter, ... I was ...
5
votes
1answer
711 views

What ingredient(s) available in the UK would make a passable alternative to epazote?

I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia mentions: Raw, it has a resinous, ...
1
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3answers
164 views

Do roasted and unroasted peppers taste different after slow cooking in soup all day?

I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just cooking them before cooking them again or ...
6
votes
1answer
2k views

Can I make French onion soup with red onions instead of white?

All the white onions have been used for something else, all I have is the red onions, I would cook the red onions the same way, according to the directions, correct?
3
votes
2answers
4k views

Too much Rosemary

I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. ...
0
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2answers
275 views

Freezing soup, then transferring it to bags

So I don't freeze the soup directly in the freezer bags. I find the hassle of getting the liquid soup into the bags too messy. But other people may be better at that. I freeze the soup in small ...
8
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5answers
5k views

Common ingredient to thicken the soup

Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was to cook some more rice, of course. ...