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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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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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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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 ...
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Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?

I made 2 batches of roasted pumpkin soup and both went sour and smelt horrible within 1/2 day. I am unsure why and am baffled as I have made soups heaps of times, but not this roasted pumpkin soup.
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Does microwaving salmon soup exacerbate albumin release, why or what is this excessive white stuff?

If I immerse salmon in a bowel of water and microwave it I notice that a white froth quickly rises and builds to the top of the water. After the salmon is cooked there is an excessive amount of white ...
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Will Simmering Help/Harm Pumpkin soup?

I am making cream of pumpkin soup. I need to go do the weeks shopping and also get the cream I forgot. (Cream is added in the last step of my recipie) The recipie I am using calls for it to be ...