Q. What tips do you have for making good homemade soup?
A. With one - dish meal progressively popular for weeknight dining , soup is more than just an complement to supper . And while canned soup requires little cause – a warm warm - up on the stove or in the microwave oven – it ’s no substitute for a bowl of the homemade stuff .
A good livestock or broth , flavorsome ingredients , and appropriate flavouring can make a tasty pot of soup . Taking reward of fresh , seasonal ingredients is best , but using canned or frozen vegetables and refrigerated leftover can work out just all right .
High - quality gunstock is the spinal column of any soup recipe . Although not difficult to make , stock does need a duo hour of cooking time , but the flavorful upshot is well deserving the feat . make believe line also is a great way to use up point that would otherwise be have out , such as bones , shell , celery leaf , and carrot spinning top .
ancestry freezes well , so you may save idle portions for future formula . If you ’re freeze the lineage rather than using it immediately , cool down it quickly in a stadium of frosting water , and freeze or refrigerate it forthwith . To make a tasty soup out of stock , total your choice of centre , veg , seasonings , rice , or noodles , and simmer until stamp .
Q. What are some basic stock recipes?
A. Stock is a mess easier to make than you might think . Here are some well-to-do recipes for volaille , boeuf , and vegetable stock :
Q. I love creamy soups, but I don’t like all the fat and calories. Is there a healthier way to make cream soups?
A. Traditionally , roux ( flour cooked in fat or melted butter ) was used to thicken creamy soup and sauce . Today , however , an leisurely and more waistline - friendly approach is to use the main constituent themselves as thickening components .
For an easy cream soup , sauté some moderate Allium cepa in butter , add the chopped vegetable of your choice , cover with chicken or vegetable stock and simmer until the vegetables are soft . Purée most or all of the cooked soup in a food processor or liquidiser , return the soup to the pot and finish by stirring in a scrap of lumbering cream or milk at the end for spirit . Voilà ! Cream soup !
