Roasted Tomato Soup Vegan Gluten Free Nut Free Soy Free Roasted Tomato Soup Guess Whos Cooking
Most Popular This Week
Court Bouillon - a broth made from cooking various vegetables and herbs usually an onion studded with a few whole cloves celery carrots and bouquet garni (parsley thyme and bay leaf) perhaps with a little wine lemon juice or vinegar; used as a poaching base for fish seafood or vegetables. Cream soups - soups that are thickened with a white sauce. Gazpacho - an uncooked soup made of a pureed mixture of fresh tomatoes sweet bell peppers onions celery cucumber bread crumbs garlic olive oil vinegar and sometimes lemon juice which is served cold; also may be served chunky-style. Gumbo - a Cajun/Creole delicacy of South Louisiana reflecting its rich history: wild game or seafood (from the Acadians) thickened with okra (from the Africans) file (from the Indians) and/or roux (from the French).
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.
Most Popular This Week
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.