Tips On Making Soup

Stock is the basis of most soups and it is usually made from meat of some sort. Lean, juicy beef, mutton, chicken and veal form the basis of many soups; buy fresh, lean meat and remove any skin or extra fat before making your stock.

To compose good and rich soup, the principal art is to proportion the ingredients so that the flavour of one does not dominate the others. In order to make a delicious whole, combining ingredients is what soup making is all about.

Make sure that the amount of water you use for the stock is proportionate to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is without doubt the best method. As much of the taste is the result of the liquid being reduced and absorbed, soup should not be cooked in a pot with a closed lid.

Soups will, in general, take between three to six hours to make and are much better prepared the day before they are to be eaten. If you want to remove any fat that will congeal at the top of the cold soup, then this will also be useful. The soup can be drained off and re-heated when you need it.

With most meat-based soups, the first thing you should make is the stock. A combination of meat, herbs, spices, and water is what this is. Making the stock is probably the lengthiest part of the process, as it is advisable to simmer the stock gently rather than boil it to preserve the goodness and taste. Vegetable soups will require you to remove the meat from the stock and add the other ingredients to a clear broth even though some soups will have meat in them.

The most common vegetable and herb ingredients in soup include barley, , peas, beans, rice, vermicelli, macaroni, mushroom, parsnips, carrots, beetroot, turnips, garlic, shallots and onions. Most of the time, leeks and celery are also used. There are also commonly used herbs such as common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, basil, cress-seed, and parsley.

Bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, lemon-peel, and juice, and Seville orange-juice are ingredients that are commonly added when you are seasoning soups. Wine and other ready-made sauces can be added to soup to add flavour and texture.

Soup can make a hearty meal on its own, it can light and airy, or you can use it as an entre or a starter. Usually served with bread or croutons is soup and it can be a filling meal served at any time if pasta is added.

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