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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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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232 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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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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1answer
4k views

How can I make herbs easy to remove from a Crock-Pot?

I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used: Lightly spray Crock-Pot with Pam Cut up ...
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2answers
793 views

How to make a restaurant style meatless Hot and Sour Soup

I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds. The major flavoring components were: 1tsp White pepper (I used a supermarket-grade pre-ground ...
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2answers
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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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1answer
9k views

How to substitute flour with nutritional yeast

I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of soup....
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Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?

Should I use yellow onions, red onions or even a mixture of both to make the best onion soup? I realise this is a subjective question, but is there any reason I shouldn't use red onions or is there ...
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1answer
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Why does a vegetable soup turn sour?

I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 ...
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2answers
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Frozen canned soup

I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has been science fiction cold, and the cans ...
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1answer
1k views

Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage?

I've cooked a large pot of soup for myself. I know it'll take me at least 3+ days to drink it, and I don't like to drink it after 4 days because it sometimes smells funny. I was wondering which would ...
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1answer
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Udon soup seasoning

What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it? I'm referring to the (I think) mix of spices that add a bit of a kick to the soup. ...
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1answer
341 views

Can you partially cook soup/stew and finish cooking it later?

I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for ...
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3answers
312 views

What are the easy ways to skim off the scum and fat from soup & stocks?

What are the easy ways to skim off the scum and fat from soup & stocks?
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1answer
5k 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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1answer
686 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
674 views

Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?

My son made some vegetable soup at school this morning and it's been sitting unrefrigerated in a sealed container all day (~10 hours). The soup used chicken stock as a base. In trying to determine ...
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How do I balance the bitterness of raddichio in soup?

I made a big pot of soup and put a little of nearly everything I had in my refrigerator in it: radicchio fresh green beans beets potato carrots garlic scapes scallions tomatoes yellow crookneck ...
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4k views

Will paprika taste good in my soup?

I've been making a soup that has an onion + garlic + carrot + celery + flour base, and then chunks of sweet potato and potato as well as barley added. I've been spicing it with salt, pepper, garlic ...
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2answers
798 views

3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?

The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes. I have created many soups and I ...
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1answer
483 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 ...
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1answer
1k 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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1answer
186 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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762 views

Is it safe to cook chicken soup if the water doesn't quite cover it?

So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
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1answer
485 views

How to reduce bitterness in silken tofu 'cream' soup?

I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a bitterness at the back of the palate. ...
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1answer
11k views

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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309 views

Can I adjust soup texture right before serving?

I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this work as a long-term solution, or does it ...
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1answer
1k 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 ...
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2answers
581 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?
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286 views

Removing Salsa flavor from vegetable soup

I was making homemade vegetable soup. I had used 2 pint jars of home-canned tomatoes then accidentally added a jar of home made salsa. My daughter hates salsa so what can I do to take away some of the ...
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82 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 ...
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52 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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137 views

Accompaniment for salty soup? [closed]

I've made a soup that has a fairly salty, this is by design. The taste of the soup has turned out well. What I'm looking for is a good accompaniment or palette cleanser to counter the salt but ...
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747 views

Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
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2answers
1k views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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4answers
10k views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
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3answers
118 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 ...
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82k views

What can substitute for barley in soup

What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
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3answers
23k views

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 ...
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4answers
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Is kimchi a suitable addition to a noodle soup?

I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it into the broth at the last minute might ...
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2answers
124 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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4answers
677 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
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3answers
10k views

How can I use my crock pot for a stove top soup?

Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours ...
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1answer
339 views

Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?

Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil up ...
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414 views

Heat pot first or is it okay to heat with food?

There are a few posts regarding when to add oil to a pan, but I was wondering if the same applied to making soups with a pot. When making a fresh pot of soup, would I heat the pot first (using the ...
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2k views

Keep “soup greens” once done cooking?

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
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518 views

My soup tastes tart… Is it safe to eat?

My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart ...
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1answer
4k views

Boiled chicken: coloured parts of the meat?

When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
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1answer
3k views

Tomato skin in roasted tomato soup?

In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find ...
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3answers
526 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 ...

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