Cooking Recipes Articel

Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day
while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day.

'Soup' is a basic term used to describe a liquid food made from any combination of vegetables
fruit
meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing
serving and storing homemade soups.


Common Types of Soup...

Bisque - a thick
rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice
but today they are more frequently thickened with roux.

Bouillabaisse - a highly seasoned seafood stew made of fish
shellfish
onions
tomatoes
white wine
olive oil
garlic
saffron and herbs.

Broth & Bouillon (Stock) - a strained liquid that is the result of cooking vegetables
meat or fish and other seasonings in water.

Chowder - a thick
chunky soup or stew usually containing seafood
potatoes
and milk or cream. The word ‘chowder’ comes from the French word ‘cauldron
’ which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.

Consomme - a clear soup made of strained meat or vegetable broth
served hot or as a cold jelly.

Court Bouillon - a broth made from cooking various vegetables and herbs
usually an onion studded with a few whole cloves
celery
carrots and bouquet garni (parsley
thyme and bay leaf)
perhaps with a little wine
lemon juice or vinegar; used as a poaching base for fish
seafood or vegetables.

Cream soups - soups that are thickened with a white sauce.

Gazpacho - an uncooked soup made of a pureed mixture of fresh tomatoes
sweet bell peppers
onions
celery
cucumber
bread crumbs
garlic
olive oil
vinegar and sometimes lemon juice which is served cold; also may be served 'chunky-style.'

Gumbo - a Cajun/Creole delicacy of South Louisiana
reflecting its rich history: wild game or seafood (from the Acadians)
thickened with okra (from the Africans)
file (from the Indians) and/or roux (from the French). Gumbo is a thick
robust soup with hundreds of variations including chicken and sausage gumbo
shrimp and okra gumbo
oyster gumbo and seafood gumbo.

Minestrone - a thick soup of Italian origin containing assorted vegetables
peas and beans
pasta (such as vermicelli or macaroni) and herbs in a meat or vegetable broth.

Stew - a dish containing meat
vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.


How to Remove Fat from Soup...

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

<> Use a large spoon to skim the fat off soup as it simmers.

<> While cooking soup
place the pot slightly to one side of the burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.

<> A leaf of lettuce dropped in a pot of soup will absorb grease from the top.

<> To remove the last spots of fat floating on the surface
drag a clean
unprinted paper towel across the top. It will oak up most of the remaining oil.

<> Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.

<> When in a hurry to skim the fat from soup
float an ice cube in the soup to help congeal the fat and make it easier to remove.


If the Soup is too Salty...

Try one of the following methods to correct over-salting:

(1) Add a whole
peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato – it is perfectly good for later use in another recipe.)

(2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.


To Thicken Soup...

The best method of thickening most soups and stews is to remove some of the cooked vegetables
puree them in a blender
and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup
try one of the following thickening techniques:

<> Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.

<> A roux of butter and flour may also be used as a thickener. The longer the roux is cooked
the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.

<> Cream is another alternative to not only thicken
but add a luxurious richness to soups.

<> A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.


Freezing and Reheating Soup...

Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.

<> Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.

<> Freezing cream-based soups may cause separation. If the soup does separate while reheating
whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.

<> Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.

<> To avoid overcooking starchy ingredients like potatoes
pasta and rice
heat thawed soup only long enough to warm throughout.


Miscellaneous Soup Making Tips and Info...

<> If the soup is not intended as the main course
count on one quart of soup to serve six adults. As a main dish
plan on two servings per quart.

<> A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

<> Ideally
cold soups should be served in chilled dishes.

<> Adjust seasonings of cold soups just before serving. Chilled foods tend to dull the taste buds and will require more seasoning than hot soups.

<> Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

<> Savory soups and stews always taste better if made a day or two in advance
refrigerated and then reheated just prior to serving.

<> Wine is a wonderful flavor addition to soups and stews. When using wine in soup
use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

<> Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

<> Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews.

<> Since liquids boil at a lower temperature at high altitudes
cooking time may need to be extended at altitudes above 2500 feet.

<> Soups and stews should only simmer while cooking
‘never’ brought to a hard boil.


"Is it soup
yet?"

Naturally
the best soups are made with a base of homemade broth and fresh ingredients
but this method can be very time-consuming and labor intensive. If you like
time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product.

Remember
there are no really good ‘quick’ soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.


Copyright ฉ2005 Janice Faulk Duplantis