Tips On Making Soup | Topics Info | Food and Drink

Usually made from meat of some sort is stock and it is also the basis of most soups. 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.

When it comes to composing good, rich soup, proportioning the ingredients so that the flavor of one does not dominate the others is the principal art. Combining ingredients so that they make a delicious whole is what soup making is all about.

Making sure that the amount of water you use for the stock is proportionate to the quantity of meat and other ingredients is very important. To a pound meat for soups, a quart of water may generally be allowed and half the quantity can be used for gravies. Without a doubt, the best method in making soups or gravies would be gentle stewing or simmering. Soup should not be cooked in a pot with a closed lid, as much of the taste is a result of the liquid being absorbed and reduced.

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

With most meat-based soups, you will make the stock first. This consists of a combination of water, meat, spices, and herbs. Probably the lengthiest part of the process is making the stock as it is advisable to simmer the stock gently instead of just boiling it to preserve the goodness and the taste. Some soups will have meat in them, but vegetable soups will require you to remove the meat from the stock and add the other ingredients to a clear broth.

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. Often used as well are leeks and celery. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil are commonly used herbs.

For the seasoning of soups, 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 all commonly added. In order to add flavor and texture, wine and other ready-made sauces can also be added.

Soup can be used as a starter or entr?e, it can be light and airy, or it can make a hearty meal on its own. Soup is usually served with bread or croutons and if pasta is added can be a filling meal served at any time.

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