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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.
Fortunately there are soup bowls that match every taste and style and even some so exotic they may only match the soup! We suggest keeping 3-4 soup bowl varieties for your table. You ll want the sets to accommodate a large variety of soup options so no matter where your soup cooking creativity takes you your bowls will be ready. We suggest wide saucer bowls deep stocky bowls for heartier soups and stews medium size set with a comfortable handle and a decorative set that can handle the most exotic soup creations. The last thing a soup aficionado should do is put their culinary creation into a plane-jane cereal bowl. Soup Ladle: Though many soup tureens are sold with matching lids and ladles we encourage you to want more. There are luscious soup ladles that will rest in your hand like an old friend giving your soup presentation and serving experience an unmatched finishing quality. There are certainly tried and true traditional ladles that are available at a variety of stores but over time you ll see their enamel scratch and rust creep in.
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Soups quite easily reduced to the level of primitive and tasteless meals if they are prepared without adequate training and more importantly without an understanding of their specific properties. It is noticed that to cook delicious soup for many chefs are more difficult than any sophisticated dish. Therefore in most cases soups cooked in a slipshod manner - why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless unappetizing food. They are eaten because "we need to eat soup" "need to eat something hot" "winter always need to eat the soup " and other similar reasons which are very far from the taste evaluation. And we are so used to it that our banquets gatherings dinner parties birthdays and other occasions usually goes without soups.