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Perhaps
no dish is more inviting than a steaming bowl of homemade
soup. Utterly
comforting
to eat and delightfully easy to prepare, most require little
more than some initial chopping. Depending on richness, soup
can play various roles in your weekly menus. A simple broth
or puree makes an elegant first course; a hearty bean soup
creates a meal on its own with crusty bread and a crisp salad.
Garnishes are great, they add an extra blast of fragrance
and color, making any soup more enticing. Add fresh herbs
just before serving.
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Know
Your Soups
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Bisque
- A rich, creamy soup with a velvety texture, usually made with shellfish.
Broth
- A flavorful liquid made by simmering meat, fish, poultry and/or
vegetables. Broths make a light soup on its own and an excellent base
for most other soups.
Chowder
- A hearty soup containing chunks of fish, shellfish, and/or vegetables.
Clam chowder has been popular in New England since colonial times.
Consommé
- A clear soup, made by reducing stock and then filtering it meticulously.
Good consommé has a heady aroma and strong flavor.
Gumbo
- A signature of Cajun cuisine, gumbo is a thick soup served over
rice. It may contain a variety of vegetables, seafood, and meats,
and may be thickened with okra or file (made with sassafras leaves).
The name gumbo comes from an African word for okra.
Stock
- A rich, clear liquid made by simmering poultry, meat, or fish bones
in water with vegetables. The strained mixture is used as a base for
soups, stews, and sauces. |
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Garnishing
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*
Stir chopped fresh parsley, dill, basil, or mint into sour cream or
yogurt and dollop on a creamed soup.
* Toasted nuts or crunchy crumbled bacon and delicious sprinkled
over Broccoli Soup, or Split Pea Soup with Ham
* Garlicky homemade croutons, grated Parmesan or Gruyere, pesto,
and slices of fresh lemon or lime are other tasty options.
* As a pretty garnish for chilled soups, freeze ice cubes with
tiny sprigs of fresh herbs or berries. Add just before
serving. |
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Storing
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*
Cool leftover soup; refrigerate in a sealed container up to 3 days.
Chilling can thicken soup, so add extra broth, water,
cream, or milk when reheating.
* Most soups freeze well in airtight containers for up to 3
months. Place in a large, shallow container for quicker
freezing; leave some headspace to allow for expansion.
* Don't add cream, yogurt, or eggs to soup bases before freezing;
they'll curdle when soup is reheated.
* It's best to thaw frozen soup in the refrigerator before
reheating. Freezing may diminish some flavors, so be sure
to taste and adjust seasonings before serving, if needed. |
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Quick
Homemade Soups
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Making
soup from scratch can be a cinch. Choose your favorite from the chart,
then just follow the steps below.
1) In 3
quart saucepan, heat 1 tbsp. vegetable oil, margarine, or butter over
medium heat. Add 1 medium onion, finely
chopped; cook 5 minutes, or until tender.
2) Add flavoring
for chosen soup, cook 30 seconds. Add 1 can (13 - 14 oz) chicken or
vegetable broth, 1 cup water, and 1/4
tsp. salt; heat to boiling over high heat.
3) Now stir
in Vegetables. Return the mixture to boiling. Reduce heat to medium
and cook 10 to 20 minutes, until vegetables
are very tender. In blender, blend in small batches until smooth.
Season to taste. Makes 4 first-course servings. |
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Soup
Selection
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| Soup |
Flavoring |
Vegetables |
| Spinach |
1
garlic clove, minced |
1
package (10 oz) frozen spinach |
| Pea |
1
garlic clove, minced and pinched dried mint |
1
package (10 oz) frozen peas |
| Carrot |
1/8
tsp ground nutmeg |
2
cups chopped carrots |
| Potato |
1/8
tsp ground nutmeg and 1/4 tsp dried thyme |
2
cups chopped potatoes |
| Zucchini
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1
tsp curry powder |
2
cups chopped zucchini |
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