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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Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?

Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
PettyCashPrash's user avatar
9 votes
3 answers
3k views

What kind of cooking method was used for the chicken in my ramen?

A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
skkrrea's user avatar
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0 votes
1 answer
165 views

How to keep cream soup warm for restaurant/cafe?

I want to start a soup restaurant/cafe. And I want to keep my soup and cream soup (more thicker and creamy) warm or hot if it can. But I'm not sure how to do that. What is the equipment that I need to ...
Mike's user avatar
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2 votes
2 answers
271 views

Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?

Cast iron cookware newbie here. I've been told that it's okay to make soup in cast iron, but that the soup should not remain in cast iron after it's cooked, otherwise the pot will rust. But hot or not ...
new__LocalHost's user avatar
3 votes
5 answers
1k views

What are the cheapest options for a thickening agent for making soups?

I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible. One problem that I have to solve is choosing the right thickening agent ...
caveman's user avatar
  • 159
0 votes
1 answer
377 views

Does pepper dissolve into hot / boiling water similar to salt?

I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper. It just seems a lot more expensive and ...
k.m.'s user avatar
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1 vote
2 answers
268 views

Why do potatoes in soup/stew taste stale the next day?

I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after ...
potato-enthusiast's user avatar
5 votes
1 answer
171 views

Caldeirada - the Portuguese fish soup

Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to ...
Vickel's user avatar
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0 votes
0 answers
124 views

What's the point of salting water if you mash or blend anyway? [duplicate]

It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when ...
Sergey Zolotarev's user avatar
3 votes
3 answers
333 views

I made butternut squash soup and it asked for garlic but it is overpoweringly garlicky how do I fix that

I am making a butternut squash soup it asked for garlic shallots maple syrup garlic butter salt pepper and nutmeg. When it was all blended together it was a little bland so I added additional garlic ...
Brenda Lee Christopher's user avatar
2 votes
0 answers
89 views

Substituting sour trahana for kashk

Kashk (also Kishik) is a form of dried yogurt used all over the middle east and central Asia as an ingredient. Sour Trahana is a second dried milk product used in Greece and the middle east. Where I ...
FuzzyChef's user avatar
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3 votes
5 answers
2k views

How can I improve my noodle soup?

I boiled one chicken breast in three litres of water with three medium-sized raw onions, two teaspoons of ginger powder, two teaspoons of dried garlic flakes, 10–15 whole black peppers, two table ...
user366312's user avatar
1 vote
2 answers
175 views

What veggies give the best results in a mirepoix?

I want to make consomme. I think I have the general theory down. Im just wondering what veggies works best in the mirepoix, and in what way they should be chopped? I wonder if the French tradition ...
Neil Meyer's user avatar
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0 votes
3 answers
205 views

What is the best way to approach thermos cooking?

I have a series of hard days in my near future. I want to prepare quick and easy lunches. I have the idea of taking lentils putting them trough a blender to get lentil flour. If you add the lentil ...
Neil Meyer's user avatar
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0 votes
1 answer
526 views

My bowl cracked when I poured hot soup into it - what happened?

I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old). Suddenly, the soup starts to spill out of ...
Zibbobz's user avatar
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-1 votes
1 answer
7k views

Are those white things in my lentil soup worms? [duplicate]

I just made this soup but I noticed these white things in it are they worms?
Tulay's user avatar
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24 votes
8 answers
5k views

Dispensing fair shares of inhomogeneous soup

I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the ...
Cong Chen's user avatar
  • 381
0 votes
1 answer
127 views

What goes into tom yum soup? [closed]

I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred. What would be good, reasonably authentic solids?
Seva Alekseyev's user avatar
3 votes
1 answer
256 views

Chowder without flour

Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
Jonathan Allen's user avatar
0 votes
0 answers
89 views

I am making squash bisque it calls for 1 cup of flour can I use 1 to 1 instead?

The recipe calls for. 5 cups diced butternut squash, 1 cup of butter, 5 cups chicken broth 1 cup half and half 1 cup regular flour Spices
K Connor's user avatar
17 votes
6 answers
2k views

How can I increase white wine shelf life specifically bought for cooking?

In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine. However, it seems that wine goes bad in a few days. I don't consume ...
Shashank Sawant's user avatar
0 votes
2 answers
216 views

If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?

We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart ...
Paul B. Slater's user avatar
1 vote
2 answers
261 views

What Non-Sweet Winter/Root Vegetables and Squashes Make a Savory Soup?

I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash definitely savory? I hate most winter root ...
Drivegg's user avatar
  • 19
5 votes
2 answers
5k views

Chicken soup has split. Can it be repaired

Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved ...
MyDaftQuestions's user avatar
0 votes
1 answer
75 views

What’s the simplest known Italian vegetable stock recipe? [closed]

There may be many recipes for vegetable stock in Italian cuisine, but which is the simplest requiring the fewest ingredients?
Julius H.'s user avatar
  • 157
2 votes
1 answer
141 views

how do I salvage canned mushrooms, canned with fruit fresh

I canned mushrooms with fruit fresh. They have a very acidic taste - tart not sweet. Can I fix them or make a soup from them to salvage the batch?
Karen Douglass's user avatar
8 votes
3 answers
2k views

Imitating the flavour of canned cream of mushroom soup

Many brands such as Campbells, Batchellors and Heinz all have a distinct "mushroomy flavour" in their cream of mushroom soup that I can never quite imitate in my own soup recipe. All of them ...
Diu.Lei's user avatar
  • 578
1 vote
2 answers
218 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 ...
Eliter's user avatar
  • 11
13 votes
7 answers
6k 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 ...
Greybeard's user avatar
  • 5,627
2 votes
1 answer
462 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 ...
Arlo's user avatar
  • 694
2 votes
1 answer
528 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 ...
Patrick87's user avatar
  • 119
4 votes
1 answer
249 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 ...
Pat Sommer's user avatar
  • 5,434
8 votes
5 answers
7k 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 ...
stanri's user avatar
  • 376
0 votes
1 answer
749 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) ...
Sophia 's user avatar
5 votes
1 answer
944 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" ...
AHAH's user avatar
  • 53
0 votes
1 answer
113 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?
Carole Memere's user avatar
12 votes
8 answers
6k 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 ...
Isabella Leonarda's user avatar
1 vote
1 answer
259 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 ...
Pradhan 2710's user avatar
8 votes
2 answers
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 ...
Matt's user avatar
  • 605
1 vote
1 answer
278 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?
Veronique's user avatar
19 votes
3 answers
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 ...
Ink blot's user avatar
  • 583
0 votes
1 answer
295 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 ...
bbtheo's user avatar
  • 1
3 votes
1 answer
173 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 ...
OldSchool's user avatar
31 votes
3 answers
6k 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 ...
Kenneth Chadwick's user avatar
3 votes
1 answer
5k 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 ...
Evan93's user avatar
  • 125
10 votes
6 answers
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 ...
Konrad Viltersten's user avatar
0 votes
1 answer
128 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 ...
SP812's user avatar
  • 111
0 votes
0 answers
221 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 ...
Luke Vo's user avatar
  • 143
11 votes
2 answers
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. ...
Greybeard's user avatar
  • 5,627
0 votes
1 answer
137 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
Mur's user avatar
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