Mary Hunts Zucchini Curry Soup Egg Free Gluten Free Nut Free Butternut Squash Chipotle Chili Recipe
Most Popular This Week
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.
The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal. A leaf of lettuce dropped in a pot of soup will absorb grease from the top. To remove the last spots of fat floating on the surface drag a clean unprinted paper towel across the top. It will oak up most of the remaining oil. Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon. When in a hurry to skim the fat from soup float an ice cube in the soup to help congeal the fat and make it easier to remove. If the Soup is too Salty... Try one of the following methods to correct over-salting: (1) Add a whole peeled raw potato to the soup and simmer for 10 to 15 minutes.
Most Popular This Week
Soups quite easily reduced to the level of primitive and tasteless meals if they are prepared without adequate training and more importantly without an understanding of their specific properties. It is noticed that to cook delicious soup for many chefs are more difficult than any sophisticated dish. Therefore in most cases soups cooked in a slipshod manner - why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless unappetizing food. They are eaten because "we need to eat soup" "need to eat something hot" "winter always need to eat the soup " and other similar reasons which are very far from the taste evaluation. And we are so used to it that our banquets gatherings dinner parties birthdays and other occasions usually goes without soups.