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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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1answer
63 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
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1answer
4k 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 ...
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2answers
760 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 ...
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1answer
808 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
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1answer
842 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, ...
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3answers
193 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
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1answer
2k 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?
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2answers
5k 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. ...
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2answers
308 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 ...
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5answers
5k 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. ...
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3answers
8k 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 ...
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2answers
143 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 ...
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1answer
92 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 ...
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1answer
4k 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 ...
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2answers
243 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 ...
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3answers
7k 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?
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4answers
4k 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
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1answer
3k 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 ...
2
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1answer
886 views

too much parsnip and/or parsley flavor

I made a potato, parsnip (and 1 apple) soup. I put in a "bunch of parsley tied in a packet." The soup is too powerful. I am not sure if it is the parsnip (since I do not typically eat these,) or ...
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2answers
95 views

Curried parsnip soup, not flavoursome enough

I've just made a big batch of soup but the curry flavour is too subtle, how can I spice it up at this stage please?
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3answers
3k 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 ...
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1answer
130 views

May I add whole wheat flour/Chickpea flour to garlic chicken soup?

http://www.food.com/recipe/chicken-garlic-soup-32282 They haven't mentioned which flour are they using. Because I am health conscious, may I add whole wheat flour/Chickpea flour to garlic chicken ...
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3answers
57k views

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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1answer
431 views

Beef Barley Soup with too much wine

I put too much red wine in and it tastes like tomato and wine. I need more of the rich beef flavor back but it is a little salty, will low salt beef stock fix it?
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1answer
740 views

Crunchy onions in soup?

I go to a food cart regularly and I've had this red lentil soup before but today I noticed that the minced onions were really crunchy but didn't taste strong as if they were raw. The lentils were soft ...
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1answer
2k views

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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0answers
87 views

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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2answers
199 views

Substituting canned pumpkin for fresh pumpkin?

This question is essentially the reverse of this older one. Can I safely substitute canned pumpkin for fresh pumpkin in a pumpkin soup recipe? If so, should I expect any side effects in taste or ...
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1answer
19k views

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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1answer
101 views

Thick noodle soup minus cornstarch/cornflour?

How do we thicken noodles soup without using cornstarch? List of ingredients at hand: Onions Tomatoes Worsterchire Sauce Soy Sauce Salt Ginger& Garlic(fresh) Star Anise Cilantro Noodles
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0answers
46 views

Mushy-firm pasta in soup … help? [duplicate]

I need soup help. I am unable to make a homemade soup with pasta. If I make chicken noodle I have to add cooked noodles just before we eat it. Otherwise all my soups turn out like a goulash. The pasta ...
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4answers
6k views

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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1answer
110 views

Thickening old mushroom soup

Made a great soup with wild mushrooms . to thicken before serving I tried 2 tablespoons of corn starch mixed in water stirred it in slowly and cooked while stirring for 5 minutes - no thickening! ...
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4answers
7k 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 ...
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1answer
537 views

Dutch savoury spices and herbs

My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to get the taste right we'd really ...
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1answer
63 views

Skin on black bean soup

Sometimes when I make black bean soup it forms a skin. Why is this? Ingredients are: beans, olive oil, salt pepper, garlic, cayenne pepper, and cumin.
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6answers
7k 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 ...
4
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1answer
119 views

How to get frozen soup to not be chunky?

I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carrot. Once those have cooked, I then ...
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3answers
6k views

What's a gluten free alternative to farro?

I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe. Perhaps a wild rice?
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2answers
137 views

How to keep wild turkey meat moist

What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
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3answers
714 views

Hamilton Beach 5 qt Slow Cooker Bad taste and smell

I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3 hours later I shredded the chicken and ...
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3answers
3k views

How does gumbo spoil while still cooking?

I'm new to new to New Orleans style of cooking. I heard that gumbo spoils while still cooking. Is this true. I'm confused. Any answer would help.
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2answers
582 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
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1answer
4k views

Soup 'fork' source

So, this is more a question about food etiquette/trivia than cooking, but this community seemed to be the closest fit. Is there a specialized fork-like utensil that was used for soup in western high-...
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1answer
709 views

Why did my shrimp bisque turn out so broth like?

I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be. I think the problem lies here: Now, the recipe calls for the ...
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2answers
653 views

Chicken sticks to bottom of pan when I boil bones for soup

I like to make what I call boiled bone soup. The leftover stripped chicken carcus is broken up and boiled with leftover veg and stuffing with some seasoning to produce a stock. I seive this, add the ...
3
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1answer
58 views

Doubling a soup recipe with a smaller than necessary pot

In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wait to add the remaining 5 cups of liquid ...
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2answers
3k views

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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1answer
31k views

Substitute for celery in soup

I'm making this Creamy Chicken and Mushroom Soup recipe and I wanted to know what can I use as a substitute for celery because it'll be difficult to get it before tonight.
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1answer
398 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...