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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1answer
77 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 ...
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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 ...
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1answer
49 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?
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3answers
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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 ...
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1answer
128 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 ...
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1answer
161 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
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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 ...
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1answer
236 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 ...
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6answers
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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 ...
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1answer
46 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 ...
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66 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 ...
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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. ...
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1answer
48 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
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2answers
126 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
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3answers
288 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
135 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 ...
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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. ...
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1answer
146 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 ...
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1answer
81 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 ...
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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 ...
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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 ...
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1answer
483 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 ...
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1answer
488 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?
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2answers
159 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, ...
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1answer
623 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 ...
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1answer
7k 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 ...
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1answer
117 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 ...
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1answer
103 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 ...
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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 ...
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1answer
606 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 ...
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1answer
742 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 (...
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1answer
5k 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?
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6answers
968 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 ...
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1answer
131 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 ...
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1answer
280 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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1answer
402 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

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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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.
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1answer
151 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 ...
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1answer
152 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 ...
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3answers
15k 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?
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1answer
115 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
917 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 ...
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2answers
273 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 ...
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2answers
5k 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 ...
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4answers
421 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 ...
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1answer
207 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 ...
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3answers
3k 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
116 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 ...

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