Recipe Inde Heather Christo Or Maybe The Perfect Vegetarian Entree For Your Veggie Loving Friends And Family This Pumpkin Walnut Sage Risotto Is Just The Thing
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The French classifications of clear soups include bouillon and consommé. Thick soups are classified by their thickening agents. Purées are vegetable soups thickened with starch. Bisques are made from puréed shellfish or vegetables thickened with cream. Cream soups use a béchamel sauce for thickening. Veloutés are thickened with butter cream and eggs. Soups can also be thickened with rice flour grains lentils mashed potatoes or puréed carrots. In addition to being delicious soups are also generally quite healthy. You do have to be careful about the sodium level in processed soups. Many manufacturers now offer lower salt level options. Salt caution aside soups offer a filling meal often rich in vegetables (increasing fiber intake) and a high liquid level (perfect for keeping hydrated).
Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day. Soup is a basic term used to describe a liquid food made from any combination of vegetables fruit meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing serving and storing homemade soups. Common Types of Soup... Bisque - a thick rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice but today they are more frequently thickened with roux.
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Augment canned or ready-to-eat soups by adding extra vegetables. Add a fried egg slender slices of lunch meat a sprinkle of green beans and green onions to Ramen to increase its nutritional value. Often the most budget friendly option is to make your own soup. Soups are simple to make and are a good way to use any bits and pieces you have leftover from other meals. Freeze leftovers in freezer bags or containers marked with the date and the contents. When you are ready to make the soup pull out these valuable leftovers for additions to your soup. To make a pot of soup pull out an 8-quart pot. Brown any uncooked meat and onions you will be using. Then add your leftovers up to 4 cups of vegetables in any combination a handful of noodles of any type pour in up to 16 ounces of tomato in whatever form you have (puree sauce soup diced fresh) and add enough water to bring the mixture to within an inch of the pot s brim. Sprinkle in spices.