Soups to Warm You UP
Theoretically, a soup can be any combination of vegetables, meat, fish cooked in a liquid. It may be thick (like gumbo), thin (such as consommé), smooth (like bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal. When served as a meal they are often accompanied by a sandwich or salad.
If any food seems inherently calming and even consoling, it is
soup. Soup feels good when the weather
gets cold. It restores our spirit and
our vigor. In the old days, when a “soup
bunch” of vegetables and herbs cost a nickel and bones were free from the
butcher, American home cooks routinely made soups from scratch. Today, the smell of soup simmering still
symbolizes home cooking.
Although, the cooking equipment needed to make a soup is simple. There is some general equipment necessary to make a great pot of soup. Some of these include a wooden spoon, a ladle and an 8 to 10 quart
pot. Other household appliances may be an added convenience when in
making the various smooth or creamy type soups.
• Food Processor: This tool is especially for thick soups. Beware of overloading a liquids can leak out of the bottom or overflow. Depending on the size of your food processor, it may be best to puree soups in two batches.
• Blender: A blender works well for pureeing thinner soups. When blending hot soup, do not fill the blender more than one-third full. Wrap a dish towel around the lid and start on low speed, then gradually increase the speed.
• Hand Held Immersion blender: This tool is exceptionally convenient because it is portable and easy to clean. It is very simple to control, just immerse the blade end in the soup and turn it on, moving it around the soup until you achieve the desired texture.
• Food Mill: Once a soup is cooked until the ingredients are quite soft, the food mill purees and strains simultaneously. Interchangeable disks help the cook control the final texture of the soup. A food mill also strains out tomato seeds.
• Food Processor: This tool is especially for thick soups. Beware of overloading a liquids can leak out of the bottom or overflow. Depending on the size of your food processor, it may be best to puree soups in two batches.
• Blender: A blender works well for pureeing thinner soups. When blending hot soup, do not fill the blender more than one-third full. Wrap a dish towel around the lid and start on low speed, then gradually increase the speed.
• Hand Held Immersion blender: This tool is exceptionally convenient because it is portable and easy to clean. It is very simple to control, just immerse the blade end in the soup and turn it on, moving it around the soup until you achieve the desired texture.
• Food Mill: Once a soup is cooked until the ingredients are quite soft, the food mill purees and strains simultaneously. Interchangeable disks help the cook control the final texture of the soup. A food mill also strains out tomato seeds.
What is Stock?
There is a difference between stock and broth. Stocks are generally made with meat from older animals, mature vegetables and cooked slowly for a long time to extract every bit of flavor. Broth is made primarily from bones and cook for shorter periods of time. A broth has a fresher more definable flavor, but less body than stock. Here is some examples:
• Most Single vegetable soups need the depth of flavor that a savory liquid brings
• A Classic Stock is composed of many ingredients, simmered for hours, strained and reduced.
• Express Stock is considered to be canned in the low sodium or regular
There is a difference between stock and broth. Stocks are generally made with meat from older animals, mature vegetables and cooked slowly for a long time to extract every bit of flavor. Broth is made primarily from bones and cook for shorter periods of time. A broth has a fresher more definable flavor, but less body than stock. Here is some examples:
• Most Single vegetable soups need the depth of flavor that a savory liquid brings
• A Classic Stock is composed of many ingredients, simmered for hours, strained and reduced.
• Express Stock is considered to be canned in the low sodium or regular
Vegetable Soups
Vegetable soups are know to use seasonal vegetables. In the colder months, many recipes call for root or hearty type vegetables like potatoes, carrots, etc. While during the summer months, soups can be created from more perishable produce like tomatoes or corn. When cooking a vegetable soup, cut the vegetables uniformly to ensure even cooking. Start cooking with vegetables that will require longer cooking periods, like root vegetables. Then add in quick cooking vegetables last.
Vegetable soups are know to use seasonal vegetables. In the colder months, many recipes call for root or hearty type vegetables like potatoes, carrots, etc. While during the summer months, soups can be created from more perishable produce like tomatoes or corn. When cooking a vegetable soup, cut the vegetables uniformly to ensure even cooking. Start cooking with vegetables that will require longer cooking periods, like root vegetables. Then add in quick cooking vegetables last.
Gazpacho Soup
Classic gazpacho soups are made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice. The soup is usually served cold, and is best the day it is made, rather than sitting overnight. This soup can be served chunky or smooth, but is thickened with bread or bred crumbs.
Classic gazpacho soups are made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice. The soup is usually served cold, and is best the day it is made, rather than sitting overnight. This soup can be served chunky or smooth, but is thickened with bread or bred crumbs.
Fruit Soup
These soups are generally made of pureed fruit. The recipes call for a variety of fruits for flavor. Although these coups may be served for dessert, they can also be a main course, or side dish.
These soups are generally made of pureed fruit. The recipes call for a variety of fruits for flavor. Although these coups may be served for dessert, they can also be a main course, or side dish.
Chowders
Chowders are made from the household staples and full of thick chunky meats and vegetables. The most famous chowder is New England Clam Chowder. Along with the chunks of meat and vegetables, this soup is thicken with bread, potatoes, milk or cream.
Chowders are made from the household staples and full of thick chunky meats and vegetables. The most famous chowder is New England Clam Chowder. Along with the chunks of meat and vegetables, this soup is thicken with bread, potatoes, milk or cream.
Meat Based Soups
Meat based soups are an economical way to use tough cuts of meat, as well as a variety of vegetables, legumes or dry beans. Due to the meat and dry beans or legumes, this soups may require a long simmering time. The simmer will give everything plenty of cooking time, as well as blend favors. These soups are generally served as a meal, along with a sandwich or just crackers or cornbread.
Meat based soups are an economical way to use tough cuts of meat, as well as a variety of vegetables, legumes or dry beans. Due to the meat and dry beans or legumes, this soups may require a long simmering time. The simmer will give everything plenty of cooking time, as well as blend favors. These soups are generally served as a meal, along with a sandwich or just crackers or cornbread.
Storing Soup Safety
All soups should be stored in the refrigerator in a sealed container. Soup must be cooled, or placed in shallow containers to be refrigerated. Placing soup in s large container while it is still hot, will not allow the soup to cool thoroughly, and create spoilage in the center of the container.
All soups should be stored in the refrigerator in a sealed container. Soup must be cooled, or placed in shallow containers to be refrigerated. Placing soup in s large container while it is still hot, will not allow the soup to cool thoroughly, and create spoilage in the center of the container.
To cool soup:
1. Place soup pot in a basin of cold ice water. Stir soup until cooled, replacing ice and cool water as necessary. Once cooled, transfer soup to a storage container and place the refrigerator.
2. Place the soup into shallow containers, cover and place in refrigerator to cool. Once the soup has cooled, it can be combined into one container.
1. Place soup pot in a basin of cold ice water. Stir soup until cooled, replacing ice and cool water as necessary. Once cooled, transfer soup to a storage container and place the refrigerator.
2. Place the soup into shallow containers, cover and place in refrigerator to cool. Once the soup has cooled, it can be combined into one container.
Fruit Soups or those made with meat, poultry, milk or cream should be used within 3 days. Soups made from vegetables and/or legumes should be used up within 4 days. Some soups can be frozen to enjoy later. Pureed soups will hold their quality for up to 3 months. Other soups are best used within 1 month.
Here are some tips and tricks to tryout next time to make your favorite soup.
Cold soups should be served in chilled dishes
Cold soups should be served in chilled dishes
To reduce the fat content, make the soup the day
before, chill and scrape off the fat that rises to the top
If your hot soup ends up slightly salty, add a
whole, peeled potato to the soup and simmer for about 15 minutes to absorb
salt. Remove the potato and serve.
Be aware that herbs will have a more intense
flavor if added at the end of the long cooking process.
Fresh ingredients are best, but some canned or frozen
vegetables will work well, such as peas, green beans and corn.
Broccoli and Ham Soup2 Tablespoons salad oil
2-3 cloves garlic, minced
1 cup finely cut ham
2 cups chicken broth
1 5-ounce can evaporated milk
1 cup water
½ teaspoon nutmeg
½ black pepper
½ cup macaroni or noodles
2 cups (8-ounces) cheese, grated (Cheddar, Monterrey Jack, or Mozzarella)
1 cup tomatoes
1 10-ounce package chopped broccoli or 2 cups fresh chopped broccoli
Place salad oil in large saucepan. Add minced garlic and cook on low heat until soft is soft. Add chopped ham, chicken broth, condensed milk, water, seasonings and macaroni or noodles. Cook till pasta is done, about 15 minutes. Add cheese, tomatoes, and broccoli. Cook 10 minutes longer, stirring to mix thoroughly. Serve to 6 happy people.
1 cup (4 ounces) small pasta
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions
1 cup small-diced celery
1 cup small-diced carrots
1 tablespoon finely chopped rosemary
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow)
2 cups small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan and olive oil passed at the table.
