Learn to cook a Restaurant Standard Soup. It is very easy to make.

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Learn to cook a Restaurant Standard Soup. It is very easy to make.

Author: sarah
Date Created: Jun 25, 2009 - 10:47:48 AM

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Here are some important tips that might help you to cook the best soup with any soup recipes.

1). To make soup 1-2 days in advance to blend the flavour.

2). Reserve the vegetable cooking water and to be used in place of plain water to get the better soup flavour.

3). Shin, marrow, neck and oxtail bones are best for stock flavoring.

4). Veal knuckles are best for making jellied stocks.

5). Add more bouillon cubes or powder as strengthener if you prefer a strong & thicker soul.

6). Cool soup uncovered as quickly as possible by placing pot in a sink of iced water.

7). Cold soups dull the tastebuds and normally required more seasonings than hot soup. Taste and adjust before serving.

8). Use lesser salt If using beer or wine in the soup

9). If wine to be added to soup, it shall be add shortly before serve but not to let it boil for too long.

10). Excess wine will make soup bitter. 1/4-1/3 cup per quart is plenty.

11). While reducing or boiling down a soup stock, do not add salt until the end.

12). If you don’t like the soup to be too salty, add half a peeled raw potato and simmer for about 15 minutes. The potato will absorb excess salt. Discard potato after reach your desired taste.

13). If your soup requires a thickening agent, you can sprinkle some flour on top of your vegetables/meat mixture. For every tablespoon of fat you already added, add an equivalent 1 tablespoon of flour. Saute for a few minutes.

14). 1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.

15). You can thickening the cream of vegetable soup by pureeing some of the vegetables with a bit of the liquid.

16). Add your liquid to your pot such as broth/water + bullion cubes or canned tomatoes (if your recipe requires some cream we prefer to add that later). If you are planning to blend your soup, it might be a good idea to be slightly conservative with the amount of liquid you add. Remember, it’s always easier to add additional liquid then it is to take away. Let your soup simmer long enough to soften all the ingredients.

17). Add herbs at the end to preserve the most flavor.

18). Generally, 1 quart of soup = 6 first coarse servings or 3-4 main course serving.

19). Use soup tureen while serving soup as main course to lend elegance to the table and keep hot for seconds.

20). Match a light-flavored soup to a rich or spicy main dish and vice versa.

For further understanding, you can visit my soup recipes website at http://www.soup-master.com

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DIME Home > Food & Drink > Learn to cook a Restaurant Standard Soup. It is very easy to make.

Learn to cook a Restaurant Standard Soup. It is very easy to make.

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Here are some important tips that might help you to cook the best soup with any soup recipes.

1).	To make soup 1-2 days in advance to blend the flavour.
2).	Reserve the vegetable cooking water and to be used in place of plain water to get the better soup flavour.
3).	Shin, marrow, neck and oxtail bones are best for stock flavoring.
4).	Veal knuckles are best for making jellied stocks.
5).	Add more bouillon cubes or powder as strengthener if you prefer a strong & thicker soul.
6).	Cool soup uncovered as quickly as possible by placing pot in a sink of iced water.
7).	Cold soups dull the tastebuds and normally required more seasonings than hot soup. Taste and adjust before serving.
8).	Use lesser salt If using beer or wine in the soup
9).	If wine to be added to soup, it shall be add shortly before serve but not to let it boil for too long.
10).	Excess wine will make soup bitter. 1/4-1/3 cup per quart is plenty.
11).	While reducing or boiling down a soup stock, do not add salt until the end.
12).	If you don’t like the soup to be too salty, add half a peeled raw potato and simmer for about 15 minutes. The potato will absorb excess salt. Discard potato after reach your desired taste.
13).	If your soup requires a thickening agent, you can sprinkle some flour on top of your vegetables/meat mixture. For every tablespoon of fat you already added, add an equivalent 1 tablespoon of flour. Saute for a few minutes.
14).	1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
15).	You can thickening the cream of vegetable soup by pureeing some of the vegetables with a bit of the liquid.
16).	Add your liquid to your pot such as broth/water + bullion cubes or canned tomatoes (if your recipe requires some cream we prefer to add that later). If you are planning to blend your soup, it might be a good idea to be slightly conservative with the amount of liquid you add. Remember, it’s always easier to add additional liquid then it is to take away. Let your soup simmer long enough to soften all the ingredients.
17).	Add herbs at the end to preserve the most flavor.
18).	Generally, 1 quart of soup = 6 first coarse servings or 3-4 main course serving.
19).	Use soup tureen while serving soup as main course to lend elegance to the table and keep hot for seconds.
20).	Match a light-flavored soup to a rich or spicy main dish and vice versa.

For further understanding, you can visit my soup recipes website at http://www.soup-master.com

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