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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Never ending soup; is it actually safe?
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.
Normally the pot was ...
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Why won't my beans soften?
I have an old jar of 9 bean soup mix which is basically dried beans. In order to cook them, they must first be softened and according to some prior research a few methods exist, though the most common ...
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Freeze Soup very quickly Without Destroying the Content In Fridge?
I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
user2954
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Difference between soup and stew
What are the technical differences between a soup and a stew.
Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
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How can I remove excess fat from stews or soups without refrigerating?
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.
Are there any other ways to remove excess fat without standing there and spooning out or ...
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How to reduce the heat from peppers in my tomato soup?
I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) level of the soup?
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How do canned soup companies keep their noodles from absorbing all the liquid in the can?
I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes into the fridge, the noodles absorb all ...
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How do I keep soup from being bland?
I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge ...
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How long could a meat-based broth be held safely near 180F/82C?
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were to be held constantly at a safe hot ...
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Soup is too salty!
I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
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Too much sugar in soup -- how to make it less cloying?
I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given ...
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Counter to bitterness in soup
My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper.
Sugar seems to be ...
user4697
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Split pea soup won't soften. Any way to soften the peas without burning?
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften.
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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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Why did my chowder turn out watery?
I made sausage and corn chowder the other day. I added both corn starch and Knorr's instant leek soup as thickeners. It simmered over the stove for 25 mins. I thought it may have been too thick, but I ...
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Add gelatin to soup as a replacement for stock?
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water.
Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
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Adding pasta to soup
Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
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Why did my French onion soup with 'red' onions come out tasteless and bland?
I usually make the French onion soup with white onions. The prodecure I normally use is as followed:
I slowly caramelize them on a low heat for around 40min.
Then I add some sugar, salt and oil ...
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Is cereal a soup?
Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation.
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Do lentils need to be soaked?
Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have seemed a little chalky.
Should I be ...
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How to use Bones in Soups?
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
user2954
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How can I make the most of this stewing hen?
For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
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If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
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Can I add uncooked noodles directly to soup?
Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
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Ham and Pea Soup with whole dried peas instead of split peas?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
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Why does roasting vegetables before pureeing into soup affect the flavour?
Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
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Why heat soup in a blender?
Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender.
Each time one of the main selling points for them is that the blender is so powerful ...
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How do I remove bitter flavor from lime rind in soup?
I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...
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What is the fastest way to cool hot soup? [duplicate]
I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out ...
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Will cooking chicken longer in soup make it less tough and stringy?
I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda ...
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Split Pea Soup, but peas aren't dissolving
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure ...
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Can pressure canning be replaced water bath canning?
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner.
I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...
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Too much pepper in soup: any way to fix?
I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this other than diluting it? I think I vaguely ...
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What order should I add ingredients when making soup?
I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cost efficient meals out there, since they ...
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Help me rescue my bland soup
Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
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Any tips for degassing blended soup?
I find creamy soups and many other thicker liquids too fluffy for my liking after blending.
I could do it the old fashioned way by forcing through a mill/sieve; must I?
Any other tips to knocking out ...
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Carrot soup and avoiding the use of a blender?
Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg:
recipe1
recipe2
recipe3
Can the blender/whizzer be avoided? How must the recipes ...
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Oops! Too much hot pepper. Now what? [duplicate]
In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
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Why does fish broth made with frozen fish lack flavour?
I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity).
My friend drank some flavorous fish soup with a milky white ...
user24882
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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 ...
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What is vietnamese pho? What exactly does it consist of?
What exactly is pho? I know it's a type of vietnamese cuisine.
What does a bowl of pho typically consist of?
What are the bare requirements to consider it pho?
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Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
What is the purpose?
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How to prevent the crockpot burning my soups
I love making soups in my crockpot. SO, I make it, starting with the crock on High. After about an hour, I drop it to low (middle setting), and let it cook. (I always cook my meats outside the crock, ...
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Is it safe to put fresh hot soup in a glass mason jar?
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars and screw down the lids, is that safe? I ...
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What is the correct consistency of a cream soup?
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
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Which parts of a chicken are used to make chicken soup?
I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate ...
user2954
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How can I fix a bitter raw leek soup?
My son just got his braces adjusted and in a panic to make him a lunch for school, I made the following soup in my vitamix with what I had on hand. The problem is that the soup is very bitter (raw ...
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How to create a soup with frozen chicken?
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
user2954