Spicy Autumn Soup Vegan Gluten Free Nut Free Soy Free
An immersion blender will make soup thickening creamed soups and puree s a snap. Its highly convenient and is less messy to clean up though the upright blender wins hands down for overall performance. We love the immersion blender because it minimizes messes and reduces the handling of hot soup. We highly recommend an immersion blender with variable speeds powerful motor stainless steel blending attachments and of course a splash guard. Dutch Oven Enamel Coated Cast Iron : Some of the most amazing soups you ll ever make will come from your dutch oven. There are two types of dutch ovens we recommend. First a high quality enamel coated cast iron dutch oven. Le Creuset is wildly popular for justifiable reason. It cooks evenly and hot without scorching your food and the enamel coating allows for an easy clean up.
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.
Most Popular This Week
It s tough to know all the right tools that a soup aficionado s kitchen should have. We ve pulled together a "must have" list for a well stocked soup kitchen. Now pulling together a well stocked soup kitchen is a snap! Stainless Steel Straining Equipment: The perfect soup strainer is used in a variety of ways. You ll need a chinois strainer which is made of fine woven metal mesh and is designed to remove all solids. You ll need a chinois to create smooth pureed soups or bisques. You ll also need two sturdy strainers for removing solids from your stocks. Making stocks in a pot with a pasta insert makes removing large solids (such as a chicken carcass) safer and less cumbersome. We suggest getting an inexpensive china cap strainer for removing solids from hot liquid when you re not using a large strainer.
Meanwhile a cook with refined taste during this final moment bringing a variety of seasonings spices can turn a seemingly mediocre soup into a masterpiece. Finally the soup is ready and removed from heat but then the real chef does not hurry to serve it on the table. He will pour it in a tureen let it brew under the cover of 7 to 20 minutes so the spices and salt evenly penetrated into the meat or other ingredients and the liquid part of the soup was not watery but have acquired a nice thickish texture. This soup has a strong flavor tenderness softness proper temperature and therefore well perceived by organs of touch smell and digestion. Eating soup stretches your food dollars and is healthy to boot. Mixing in a pot of water whatever ingredients you have on hand is cheap and filling.