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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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49 votes
5 answers
95k views

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 ...
TFD's user avatar
  • 25.3k
30 votes
3 answers
6k 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 ...
Kenneth Chadwick's user avatar
25 votes
12 answers
61k views

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 ...
Jay's user avatar
  • 8,853
24 votes
8 answers
5k views

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 ...
Cong Chen's user avatar
  • 381
23 votes
4 answers
28k views

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 ...
Air's user avatar
  • 2,143
23 votes
4 answers
23k views

Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
barneco's user avatar
  • 403
19 votes
10 answers
180k views

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 ...
Matthew Scouten's user avatar
19 votes
3 answers
5k views

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 ...
Ink blot's user avatar
  • 573
18 votes
14 answers
275k views

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 ...
apaderno's user avatar
  • 7,062
18 votes
4 answers
15k views

What is the Purpose of Using Onions in (Almost) Every Soup Recipe?

Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses ...
The How-To Geek's user avatar
18 votes
5 answers
54k views

If I'm using milk as an ingredient in soup, how can I prevent it from curdling?

There are numerous chicken stock based soups that also have milk as an ingredient and the milk always seems to curdle - how can I prevent this?
AttilaNYC's user avatar
  • 7,576
18 votes
6 answers
40k views

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 ...
julie's user avatar
  • 874
18 votes
2 answers
535 views

What are the optimal simmering times for each stage of a traditional phở?

Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The ...
Aaronut's user avatar
  • 55.1k
17 votes
6 answers
2k views

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 ...
Shashank Sawant's user avatar
17 votes
2 answers
14k views

What is the meaning of "cream of X" in a soup?

I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the difference? Is it a specific ingredient ...
metacubed's user avatar
  • 594
16 votes
11 answers
21k views

Why put a stone in the soup?

I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reason for this? For the minerals in the ...
BaffledCook's user avatar
  • 13.2k
16 votes
6 answers
12k views

When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find ...
Nzall's user avatar
  • 1,613
15 votes
2 answers
3k 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 ...
Lavandysh's user avatar
  • 584
14 votes
7 answers
85k views

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 ...
clueless's user avatar
  • 3,030
14 votes
2 answers
9k views

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 ...
Chi Leung's user avatar
  • 193
14 votes
11 answers
59k views

How can I stop my soups sticking to the bottom of the pot?

I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot. How can I avoid this?
AnnanFay's user avatar
  • 353
14 votes
4 answers
16k views

What is a "soup chicken"

How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got ...
Midhat's user avatar
  • 721
14 votes
4 answers
9k views

How do I get the best possible texture when making vegetable cream soups?

Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
VoY's user avatar
  • 1,152
14 votes
3 answers
2k 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 ...
Bubba's user avatar
  • 141
13 votes
12 answers
261k views

Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I ...
cmcculloh's user avatar
  • 325
13 votes
7 answers
6k views

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 ...
Greybeard's user avatar
  • 6,120
13 votes
1 answer
6k views

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) ...
AlexC's user avatar
  • 305
13 votes
2 answers
13k views

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 ...
Troy Howard's user avatar
12 votes
8 answers
6k views

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 ...
Isabella Leonarda's user avatar
12 votes
11 answers
48k views

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?
Elizabeth Schechter's user avatar
12 votes
5 answers
60k views

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 ...
Sobachatina's user avatar
  • 47.6k
12 votes
6 answers
5k views

Can you freeze soup?

I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed. I am guessing it should be fine as long ...
Kyra's user avatar
  • 4,636
12 votes
9 answers
72k views

How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup ...
BlueRaja - Danny Pflughoeft's user avatar
12 votes
5 answers
113k views

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 ...
Ryan Elkins's user avatar
  • 6,203
12 votes
1 answer
48k views

Why did my chicken soup go cloudy?

I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coriander added later. Usually, I end up ...
KimbaF's user avatar
  • 1,787
11 votes
5 answers
4k views

Skimming foam from stock without removing floating spices

When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so ...
Air's user avatar
  • 2,143
11 votes
3 answers
3k views

Using Parmesan rind in tomato sauce: how to remove it all before serving?

I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving. The rind doesn't ...
spring's user avatar
  • 550
11 votes
5 answers
239k views

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 ...
Klik's user avatar
  • 383
11 votes
4 answers
13k views

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 ...
Shrey Aryan's user avatar
11 votes
5 answers
5k views

Fluffy matzo balls

It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pretty mean chicken stock, but my matzo ...
Ray's user avatar
  • 6,164
11 votes
4 answers
4k views

How do you stop banana flower soup from tasting astringent?

I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
Adripants's user avatar
  • 213
10 votes
6 answers
2k views

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 ...
Konrad Viltersten's user avatar
10 votes
2 answers
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. ...
Greybeard's user avatar
  • 6,120
10 votes
4 answers
17k views

What's the difference between gazpacho and normal soups?

Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at. Could you heat gazpacho and ...
Mien's user avatar
  • 13.4k
9 votes
3 answers
3k views

What kind of cooking method was used for the chicken in my ramen?

A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
skkrrea's user avatar
  • 193
9 votes
3 answers
7k views

Scaling up water for cooking soup

I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christmas day so that should be 4.5 litres of ...
Hugh's user avatar
  • 91
9 votes
9 answers
73k views

What are common techniques for adding eggs to soup? [closed]

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
rumtscho's user avatar
  • 139k
9 votes
1 answer
968 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 ...
Anastasia's user avatar
  • 193
9 votes
3 answers
62k views

Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?

Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought ...
carmenism's user avatar
  • 215
9 votes
1 answer
751 views

What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
Joe's user avatar
  • 193

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