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Conclusion Healthy soup recipes are not hard to come by and are some of the best options available to you for a quick meal. Preparing soup yourself is enjoyable and rewarding and allows you to tailor the ingredients exactly as you like them. You get a lot of nutritious benefits from making soup yourself that are lost when using canned soup off the shelf. It is always worth making a little extra soup since many of the recipes you will find are so delicious and aromatic that you are likely to have anyone else living in your household clamoring for a serving of their own! Many communities all over the world have their own recipes of simple soups. These soups can be made to be consumed with the sole purpose of getting well in times of sickness or just as part of a dish.
We found that after you identify strainers of reasonable quality the key features to look for are ease of use solid handles and durable production. When you re handling hot liquid the perfect strainer will make your work safer and easier and of course the end result perfect. Blender: For cream soups and bisques you want the smoothest texture possible. To accomplish this we highly recommend a good quality upright blender. Be attentive to selecting a blender that is well made has good capacity and has internal raised ridges that guide the contents back down to the blades. When selecting the perfect soup-making blender you ll want strong power a good capacity blender jar with guiding flutes. You ll pay more for all the electronic options and speed choices - which won t add much if any advantage to your soup cooking efforts. We look for power durability and a 40 to 48 oz. jar capacity. Immersion Blender : The perfect companion to the food processor and a required soup maker s tool is a top quality immersion blender.
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Bouillabaisse - a highly seasoned seafood stew made of fish shellfish onions tomatoes white wine olive oil garlic saffron and herbs. Broth & Bouillon (Stock) - a strained liquid that is the result of cooking vegetables meat or fish and other seasonings in water. Chowder - a thick chunky soup or stew usually containing seafood potatoes and milk or cream. The word chowder comes from the French word cauldron which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada. Consomme - a clear soup made of strained meat or vegetable broth served hot or as a cold jelly.