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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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?
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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 ...
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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?
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Chowder without flour
Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
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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
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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) ...
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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" ...
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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?
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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 ...
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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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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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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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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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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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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 ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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