Moroccan Vegetable Lentil Soup Moroccan Veggie Soup Vegan Moroccan Carrot Soup Eat Spicy Moroccan Vegetable Soup Calories
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It may not be possible to keep fresh soup stock handy so use the best quality packaged stocks possible as a back up. Food Processor: Some soups and stews require the power of a great food processor. We ve heard from many die hard soup aficionados that they enjoy the dicing chopping and mincing with their chef knife. However there are times that a powerful food processor will cut your prep time and provide all the power work needed. Be sure to select one with reasonable volume capacity and the power to chop anything you ll need. We do not recommend a food processor for creaming your soups only prepping ingredients. Hot liquid will tend to leak out beneath the blade and the capacity of the processor is typically not sufficient for larger recipes requiring multiple batches. Soup Tureen: It would be a shame to create masterpiece soups and neglectfully serve them in ordinary serving bowls or pots. There s an elegance to serving your soup in a high quality soup tureen.
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.
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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.