Vegetarian Moroccan Harira Soup Recipe Vegan Moroccan Red Lentil Soup Vegan Moroccan Harira Recipe Vegetarian Moroccan Chickpea Stew Recipe
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Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup. Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup. Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews. Since liquids boil at a lower temperature at high altitudes cooking time may need to be extended at altitudes above 2500 feet. Soups and stews should only simmer while cooking never brought to a hard boil. "Is it soup yet?" Naturally the best soups are made with a base of homemade broth and fresh ingredients but this method can be very time-consuming and labor intensive. If you like time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product. Remember there are no really good quick soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.
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.
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Staub is a less popular brand but also offers good quality. Your enamel coated cast iron pot is the best conductor of heat available and will allow you to cook on the stove top and in your oven all during the same soup creation without switching pots. Some chefs prefer the uncoated cast iron dutch oven - they must like extra work since regular seasoning to keep the cast iron in prime working condition is required. Dutch Oven Stainless Steel: If you like great results AND want convenience we suggest a stainless steel heavy bottom dutch oven. The All-Clad is our favorite. These cook great in fact we believe they work just as great as the Le Crueset but allow for easier observation with it s light colored interior. With this dutch oven clean up is a snap. Frankly we love the All-Clad look and the brand is top notch.