Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

8
votes
3answers
2k views

How do I remove oil from soup?

Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
3
votes
1answer
76 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
votes
1answer
813 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
votes
2answers
42 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
votes
2answers
79 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
votes
2answers
144 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
votes
1answer
129 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
votes
0answers
53 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 ...
1
vote
3answers
92 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
votes
2answers
69 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
votes
1answer
172 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
votes
0answers
24 views

When I add zuccinni to soup will it decrease or increase the amount of liquid

I have been making a vegetable soup. (Minestrone minus the pasta to be precise) I cooked most of it up earlier, and I am just adding the zucchini and peas today before I reheat (and let the added ...
0
votes
1answer
578 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?
0
votes
0answers
347 views

Are ground bottle gourd and snake gourd seeds edible?

I have a soup (made at home) with ground bottle gourd seeds and snake gourd seeds. Is this dangerous to eat?
4
votes
2answers
158 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
votes
1answer
87 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 ...
13
votes
2answers
385 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 ...
-3
votes
1answer
125 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 ...
1
vote
6answers
238 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
votes
2answers
2k 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?
1
vote
1answer
776 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
2k 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
votes
6answers
740 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
votes
1answer
73 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
votes
1answer
108 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
votes
1answer
208 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?
-4
votes
2answers
535 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?
1
vote
0answers
61 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
votes
1answer
207 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
vote
1answer
144 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 ...
3
votes
2answers
282 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?
0
votes
0answers
76 views

Making soup with stock or broth? [duplicate]

Which should I use stock or broth for making soup? Also if either works, is there something different I should do for one over the other for the best flavor?
0
votes
1answer
56 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
votes
1answer
2k 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
282 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
443 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
469 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
vote
3answers
141 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
1k 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
3k 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
votes
2answers
204 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
votes
5answers
3k 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. ...
4
votes
2answers
5k views

How much time does it take to boil salmon?

Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I ...
4
votes
2answers
132 views

Freezing Soup Made Partly from Tins

I blend up meals for a family member who has trouble swallowing, which are made partly of tinned beef curry, tinned lentil soup, olive oil, peas/broccoli, tinned beans, tinned tuna, tap water. The ...
-1
votes
1answer
85 views

If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?

The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at ...
3
votes
1answer
2k views

Is there a specific thermometer to check soup temperature?

I'm currently struggling with overcooking small fish so trying to use a thermometer to check water temperature. The thermometer I currently use However it says 'meat thermometer' not sure if it can ...
1
vote
2answers
195 views

How long will cayenne peppers extend shelf life of cooked ground pork?

I am wanting to make a spicy Korean soup broth and the recipe calls for ground pork. I was wondering how long the cayenne peppers would extend shelf life of cooked ground pork? Or is the broth ...
3
votes
3answers
3k views

Possible Wine Substitutions for Sherry When Making French Onion Soup

I am making French onion soup, and it calls for sherry. What would be a good substitute for the sherry?
2
votes
4answers
2k views

My chicken soup always ends up with bones

I'm an avid crock pot-ter. My favorite recipe by far is my dad's famous chicken soup. It calls for bone-in chicken. I usually use drumsticks because that is what my dad uses, but I ALWAYS end up with ...
4
votes
1answer
2k views

Is pouring hot stock into a blender safe?

I have a "ThermoResist Glass Blender" attached to a mixer. It is supposed to be safe for blending hot liquids. I'm rather new at this and I'm not sure about how is it supposed to be used and how hot ...