| Here
are some important tips that might help you to cook the best soup with any
soup recipes. |
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| 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. |
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| For
further understanding, you can visit my soup recipes website at
http://www.soup-master.com |
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