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The Scoop On Soup

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 ©2005 Janice Faulk Duplantis


About the Author: Janice Faulk Duplantis currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see what Bedrock Press has to offer. Janice also publishes 4 monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Subscribe at http://www.bedrockpress.com/subscribe.html

Source: www.isnare.com

 

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  • how to easily make sourdough french toast like cracker barrel

  • how to eat well on a tight budget

  • how to enjoy the season easy tips and delicious recipes

  • how to get the fresh juices you need

  • how to grill the perfect steak

  • how to host a memorable july 4th barbecue and have fun too

  • how to host thanksgiving dinner and enjoy it anyway

  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

  • how to make a cajun roux

  • how to make a seductive chili

  • how to make a tantalizing white lightening chili

  • how to make a traditional spanish tortilla

  • how to make beer

  • how to make chipotle chiles at home

  • how to make pumpkin puree

  • how to make sausage and cornbread cabbage rolls

  • how to satisfy summer time fresh tomato cravings today

  • how to select and prepare shrimp

  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

  • how to throw a fondue party

  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

  • indian tandoori cooking

  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

  • information on raw juice therapy

  • instant fondue just heat and serve

  • in grandmas kitchen part i

  • in praise of the humble salad

  • is this the year to simplify christmas dinner

  • is your cookware poisoning you

  • is your italian olive oil really italian

  • is your recipe safe

  • italian cuisine a trip to the island of sardinia

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

  • italian minestrone soup

  • italian osso bucco recipe

  • italian prosciutto and cantaloupe appetizer

  • italian recipes how about a dinner in rome

  • italian sweets

  • i need some pots and pans to cook in what should i buy

  • jack daniels tips for the summer grill

  • jamaican jerk chicken

  • japanese cuisine

  • just like kfc potato salad well almost try this delicious copy cat on your family and see if they can tell the difference

  • kicking up the flavor of vegetables with dry rubs

  • kids party food

  • kid friendly pizza party recipe

  • kid recipe

  • kid recipes

  • kitchen design understanding the work triangle and kitchen layouts

  • kitchen equipment the right tools

  • kitchen knives why its important to test drive before buying

  • kitchen pantry

  • kitchen pantry a cooks secret weapon

  • kitchen survival recipe guide

  • kitchen survival shopping for ingredients

  • knowledge and creativity

  • learn everything about seafood

  • lets have a barbeque party

  • light calorie cooking how to cook low calorie foods which still taste fantastic

  • like an extra virgin

  • lobster was not always the king of seafood

  • looking for a great italian meatball recipe

  • lose weight with this healthy lean chicken salad recipe

  • losing weight during the holiday season

  • low carb 1 2 3

  • low carb christmas enchiladas

  • low fat low cholesterol baked tortilla chip with a mango salsa dressing

  • making a perfect spanish tortilla

  • making delicious fish and seafood part of your healthy diet

  • making do with less in the kitchen

  • making hamburger recipes is easy and fun

  • making homemade pasta for dinner tonight

  • making incredible sauces at home

  • making spanish paella the easy way

  • maple flavored smoked turkey

  • maximizing flavor and moistness in your holiday bird the perfect turkey

  • mays featured holidays and recipes

  • ma po tou tu bean curd with chili sauce

  • meal planning help meal one

  • memories and the comforts of food

  • meringue made simple

  • mexican family night menu

  • middle eastern cuisine

  • more joys of soy

  • more mead mlord irelands medieval banquets

  • mouth watering memphis style pork ribs

  • must haves for any at home chef

  • my barbecued chicken recipe

  • my cherry swirl cheesecake bake contribution

  • my mothers recipe box

  • my waffle iron

  • m ms royal orgasmic delight

  • m m s royal orgasmic delight

  • nature always right cooks never

  • need a new recipe

  • new york style cheesecake recipe

  • no holds barred kids cooking

  • nutrients and benefits of asparagus

  • oakcakes recipe

  • oatmeal apple raisin muffins

  • oil or butter they are both fat

  • okra the little veggie that could

  • old fashioned tomatoes

  • old fashion oatmeal cookie recipe

  • olive oil extra virgin or pure

  • olive varieties

  • once a month cooking

  • one bird the president didnt pardon

  • one chef or a bevy of chefs

  • onions fabulous superb perfection

  • orange and lemon ice an italian dessert treat

  • oriental chicken wings

  • paella recipe secret

  • pan frying shallow frying sauteing

  • parchment paper fish with butter sauce

  • parmesan wafers

  • party 911 pasta salad to the rescue

  • pasta recipes the very best in italian cuisine

  • pasta recipes three delicious easy recipes

  • peanut chicken

  • pear and walnut salad with roquette and parmesan

  • pecorino cheese an italian specialty

  • pesticides can we avoid them

  • pho viet nams national soup

  • pickles

  • pizza

  • planning a fondue party

  • planning a football party

  • planning dinner

  • planning healthy meals for yourself and your family

  • plan a chinese new year party to ring in the year of the monkey

  • plan the perfect wedding shower

  • pleasures of soup

  • poor mans beef stroganoff quick easy

  • potato and spinach quiche

  • prepare paella like a pro

  • preparing lobster tails

  • prime rib cooking times

  • product review gourmet to go

  • provence steak recipes

  • puerto rican cuisine

  • quick and easy recipe

  • quick guide to cheese

  • quick reference buying and storage guide for cheese

  • quick reference guide for buying storing and serving cheese

  • recipes from around the world right in your kitchen

  • recipe chocolate modeling clay

  • recipe for turning dreams into reality

  • reductions proving less is more

  • reductions proving that less is more

  • red pepper lamb kofta in a rogan josh sauce

  • regional cuisines of china

  • regional cuisine down home southern cooking

  • regional cuisine hunan cuisine

  • regional cuisine new england clam chowder

  • regional cuisine of china szechuan style

  • regional cuisine of india north indian flavors

  • regional cuisine of india tasting east india

  • regional cuisine of mexico

  • regional cuisine of the united states california style cooking

  • regional cuisine of the united states louisiana cajun cooking

  • risky fish the thrill of fugu

  • roast meat times and temperatures

  • roast rack of pork with grain mustard sauce

  • rockfish bessie

  • rotator

  • rowan jelly mountain ash pyrus aucuparia

  • russian beverages for russian brides in the us

  • russian cuisine

  • russian thanksgiving dinner mystery ingredients

  • safeguard your food

  • safe food handling for the holidays

  • salmon steak with apple and horseradish garnish

  • sauces for quick gourmet cooking

  • sauces used in asian cooking

  • sauce for pork

  • sauted eggs with pork mu xu rou

  • sauted family bean curd

  • save money the crock pot way

  • save time in the kitchen

  • save time in the kitchen cook pasta the way restaurant chefs do

  • sbiten russias traditional winter time beverage

  • school lunches the frugal way

  • scottish cuisine haggis

  • seafood fettuccine alfredo

  • seafood the healthy alternative

  • seasoning an oven

  • season your pans for non stick cooking

  • secret of light and fluffy biscuits and pancakes

  • selection of seafood recipes compliments of cafe hobson

  • serving guide for a fruit platter

  • shopping for ingredients for a well stocked kitchen

  • shop smart for a healthy lifestyle

  • sicilys great eggplant tomato stew

  • simple pepper salad with vinaigrette

  • simple tips for a stress free holiday entertaining from m amp m meat shops

  • slimming secrets from the kitchen

  • sneaking more fruit into your day

  • solaire gas grills are based on a unique cooking system

  • solving the 7 most common whole wheat bread baking mistakes

  • sorce the best information on ovens right here

  • sot suppe norwegian sweet soup for christmas

  • soul food

  • soups on

  • soup a meal in a bowl

  • soyabean curd recipe

  • so you want to go to culinary art school

  • spain europes new culinary hotbed

  • spanish food how to make spicy gazpacho soup

  • spanish food how to make the perfect paella

  • spanish food the perfect paella

  • special ingredients shark fins birds nest

  • spicy garlic shrimp

  • squid and calamari

  • strange cocktail combinations

  • strawberries anyone

  • strawberry jammed out

  • strawberry jamming again

  • substitutions for commonly used ingredients

  • summer basil pasta salad

  • super foods the 10 healthiest foods to eat

  • supporting local flavors

  • surviving the heat of the kitchen

  • sweet sour fish

  • sweet sour pork gu lao rou

  • swordfish how to buy store cook and enjoy

  • swordfish how to buy store cook and enjoy it

  • szechwan cuisine

  • tantalizing turkey

  • tasteful gift giving

  • teaching your children how to cook

  • teaching your child how to cook

  • texas cooking

  • thailands vegetarian festival

  • thai bbq or barbaque chicken recipes

  • the almighty beer can chicken

  • the applications of lead aprons

  • the art of the marinade

  • the best way to fight poor health is to make home cooking fast and easy

  • the big debate gas vs charcoal grilling

  • the demand for apron sinks

  • the essential eatingwell cookbook

  • the evolution of pizza

  • the french paradox

  • the fundamentals

  • the gentle art of frying

  • the gentle art of poaching

  • the greatness of gumbo

  • the history of chinese cuisine

  • the history of ketchup

  • the history of thai food

  • the latke high fiber recipes even your bubba would love

  • the lowdown on barbeque

  • the missing ingredient

  • the new cuisine spanish food today

  • the official parenting cheesecake recipe

  • the olive history and production

  • the original irish coffee

  • the perfect omelet te how to cook it

  • the perfect pizza tomato sauce

  • the popularity of humorous aprons

  • the potato one of austrias most consumed vegetables

  • the power of the meal

  • the regional cuisines of chinese cooking part 1 of 4

  • the return of the green fairy

  • the right grill for your barbecue

  • the role and challenges of the microbiologist in the foodservice industry

  • the scoop on soup

  • the secrets to successful cooking

  • the secret to cooking for a crowd

  • the secret to making perfect chili fit for a king

  • the secret to preparing the perfect paella

  • the skinny on legumes seeds and nuts

  • the skinny on oats oatmeal vitamins nutrition for skin care and bath products

  • the sophisticated gourmet

  • the soy of cooking

  • the stuff of poetry mead

  • the taffy pull a story and a recipe

  • the top 4 reasons why you should learn how to cook french food

  • the true hystory of tiramisu

  • the well stocked pantry a cooks secret weapon

  • the wonderful wok stir frying basics

  • the wonderful world of peanuts

  • the worlds best pickles

  • thicken that sauce

  • things you should consider when planning your thanksgiving celebration

  • tidbits of garlic

  • time savers for the kitchen

  • tips for cookie baking

  • tips for eating healthy this winter

  • tips for healthy eating with fruits and vegetables

  • tips for the summer grill

  • tips on buying steak online for the best summer barbeques

  • tips to buying food online

  • tips to entertaining a thanksgiving crowd

  • tis the season for the perfect bowl of texas chili

  • tomatoes and sweet onion with roquefort dressing

  • top 3 reasons why you need cookie recipes

  • top tips for good nutrition this thanksgiving

  • tortilla soup

  • to make ends meet

  • traditional cajun chicken wings

  • traditional meat entrees get a makeover going meatless

  • tradtional english afternoon tea

  • turkey gravy secrets revealed

  • turkey talk answers to 6 most asked questions

  • turkey the old fashioned way

  • turn your love of chocolate from a secret pleasure to a fun social event

  • twinkie trivia

  • two for one dinners turkey

  • understanding fats and carbs

  • unique cake decorating with flowers

  • unique gift basket ideas

  • united states regional cuisine

  • united states regional cuisine soul food

  • use h o l l y to beat christmas cooking stress

  • use spices to cook like a connoisseur on a paupers budget

  • use up those leftovers

  • using carrot juice for relieving constipation

  • using fish as part of a healthy eating plan

  • using safe food handling practices

  • valentine gifts from the heart

  • varieties of gourmet olives

  • veganism not as intimidating as you thought

  • vegetarian cuisine

  • vegetarian does not have to be all or nothing

  • vegetarian gourmet meatless makeovers

  • vegetarian potato soup

  • venison ideas for cooking a venison recipe a venison recipe link

  • versatile zucchini

  • view from my island the grand outing of the kitchen

  • washington bbq restaurant

  • water ionizers their many benefits

  • weight loss recipe tuna patties with dill sauce

  • weight loss with avocado walnuts and crispy bacon

  • weird foods of the world chinese

  • whats new and old with the pizza stone

  • whats so special about cinnamon

  • whats the thick on roux thickening soups and sauces

  • what are gift baskets

  • what do i have to do to become a good chef

  • what every kitchen needs

  • what exactly is cold smoking

  • what is in your blt

  • what is nouvelle cuisine

  • what makes amish food so special

  • what makes one dry rub or chili powder better than another

  • what to do one day before thanksgiving

  • what to do one week before thanksgiving

  • what to do thanksgiving day

  • what to do three days before thanksgiving

  • what to do two days before thanksgiving

  • what to do two weeks before thanksgiving

  • what to look for in a farmers market

  • what you need in a gourmet kitchen

  • when to wash your fruit

  • whine and dine

  • whisk your way to a perfect meal every time

  • why culinary education

  • why do make ahead recipes work so well to reduce your dinner party stress

  • why food safety

  • why you should eat lentil soup at least once a week

  • wine rack storage simple guides on choosing

  • with omelette pans breakfast meals always come out right

  • wok this way part 1 of 5

  • wok this way part 2 of 5 selecting a wok

  • wonderful holiday recipe ideas

  • would you like smore cooking smores indoors

  • your oven kitchen ally or public enemy number one

  • your six step guide to deep frying a turkey