Vegan Moroccan Soup Moroccan Vegetable Soup With Lentils Moroccan Vegetable Soup (chorba) Vegan Moroccan Harira Recipe Vegan Richa Moroccan Lentil Soup
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The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato - it is perfectly good for later use in another recipe.) (2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid. To Thicken Soup... The best method of thickening most soups and stews is to remove some of the cooked vegetables puree them in a blender and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.) In the event that the soup is short on vegetables or there are none in the soup try one of the following thickening techniques: Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.
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.
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Cutlery: Every great soup cook must have at a minimum one high quality chef s knife and one excellent paring knife. Most on our team have 3-4 chef knives in their personal kitchens and swear they can t do without any of them. Having 2 quality paring knives should suffice. We prefer two chef knives Wustoff and Kershaw. These two knives are in the premium tier but not nearly the most expensive but just as high of performers. High quality knives will make your soup prep work much easier safer and enjoyable. We re often asked "what size of knife should my soup kitchen have?" We agree the choices can be perplexing but the answer is not exact. It depends on your hands. The best knife for you will fit your hand comfortably allowing for nimble work. If you have smaller hands you may find a 6-inch or 8-inch blade is perfect.