|
Tips for...
Cream Soups
Milk or cream should be the last ingredient added to the soup. Never add cold milk or cream directly to hot soup. First, bring the milk or cream to a simmer and then slowly add it to the soup. Never bring a creamed soup to a boil.
Purée Soups
Pure soups are generally thicker than cream soups and aren't strained. Potatoes or rice can be used as a thickener for a vegetable pure soup.
Chowders
Chowders are hearty soups. In most cases, chowder contains milk or cream and is thickened by a roux. The key is to keep the chowder light and not too thick. There's nothing worse than a bowl of clam chowder served with the spoon sticking straight up out of the middle of the bowl.
Better Bisques
Butter will add color and richness to bisques. It should be added just before serving.
Cold Soups
Cold foods dull our sense of taste; therefore, cold soup will need more seasoning than hot ones. It is best to taste a cold soup just prior to service and add more seasoning if needed.
Serve cold soup as cold as possible. A lukewarm cold soup isn't very appetizing.
Broths/Consommés
Always strain the broth through a sieve lined with cheesecloth; don't apply any pressure to the ingredients or the broth will become cloudy. Consomms are broth that has been clarified so that they come out crystal clear. Once the clarification process is completed, the consomm should be strained through multiple layers of cheesecloth. It is then degreased by chilling it and removing any solidified fat.
Remedies--It's Not Ruined!
Soup is forgiving. With a few tips, many problems can be easily fixed.
Too Salty
If the soup is too salty, add several slices of raw potato and let it boil five or six minutes. As you remove the potato slices, you will also remove the excess salt.
Too Sweet
If a soup or stew is too sweet, add salt.
Too Greasy
If there is grease on top of your soup, add a lettuce leaf. The lettuce will absorb the grease. Once the leaf is coated, throw it away.
If you have the time, refrigerate soups or stews until the fat hardens on the top. Remove the fat with a spoon and discard.
Too Tough
To tenderize stewing beef, add one or two tablespoons of vinegar to the soup or stew.
Too Thin
Bread crumbs can quickly thicken any soup. Try using a variety of breads including whole wheat, rye, sour dough. Each type of bread will add its own personality to the soup.
Too Slow
If you have trouble getting a soup to come to a boil, check to see if you have left a metal spoon in the pot. Metal deflects the heat and will slow down the boiling process.
Bay Leaves
Always remove bay leaves from soups and stew before serving or storing; if left too long, bay leaves will continue to impart their pungent flavors.
Garnishing
Soups can be enhanced at the point of service with garnishes. Try adding chopped herbs such as parsley, cilantro, basil, tarragon, chives or a sprig of fresh dill. Add flavor and crunch by topping the soup with dried won tons, tortilla strips, and deep fried onions. Drizzle a little infused olive oil on the top. Be creative; try adding lime or garlic-infused olive oil. Add a dollop of sour cream or try making a savory whipped cream.
Don't stop there; add a touch of chutney or salsa which can add flavor and interest. Try adding any grated cheese that complements the recipe.
Carefully select the garnish to complement the soup. For instance, a small steamed broccoli floweret can be floated on top of a bowl of cream of broccoli soup.
In the end..
Cooking and serving soup can become a pleasurable task for any culinarian. Not only is soup nutritious and convenient--it's delicious.
Remember to serve hot soups hot and cold soups cold. Don't overpower the soup by mixing strong ingredients. Use high-quality ingredients that complement each other.
|