Soup

Soup

Real Chicken Soup

As a retired chef (13 good restaurants over 3 global sites)..with no illusions, I have an ‘essential’ view. It’s easy. Save ALL cut-offs from vegetables except cucumber, celery leaves (bitter), potato peels (rot) , or anything you don’t want to ‘enhance’ you flavor with….say, cinnamon. Save ALL bones, no matter what carcass – they will …

Real Chicken Soup Read More »

Why does miso soup start cloudy then end up with a ball of stuff suspended in the middle?

That “stuff” is the miso, fermented ground beans or grain. The clear broth around it is dashi made from kombu or dried kelp, and bonito, which is dried, and sometimes fermented, tuna. The reason it forms those rather attractive ethereal shapes in the bowl is because of currents of hot dashi rising up the centre of the …

Why does miso soup start cloudy then end up with a ball of stuff suspended in the middle? Read More »

Vegetable soup

I always add Sichuan pepper chili oil. It really wakes up the flavour. Andy Clark

Making soups

For vegetable soups, always sauté the veggies before you add the stock or the water. This method enriches the taste by allowing the flavors to blend, and reduces cooking time by 5 to 10 minutes. Mihaela Lica Butler

Soups

Gently simmer all soups and do not boil as it agitates the ingredients and creates “scum”. Mike Donnelly

Making soup

For vegetable soups, always sauté the veggies before you add the stock or the water. This method enriches the taste by allowing the flavours to blend, and reduces cooking time by 5 to 10 minutes. Mihaela Lica Butler, author of ‘Garden Super Hero Tales’

Ladling

When ladling, remember two points. First, “double dip, no drip.” To avoid dripping everywhere, ladle up whatever you need, then tap the very bottom of the ladle onto the surface to remove any excess liquid or sauce. Second, always tip the ladle toward you to pour.

Broths

Add cheese rinds to vegetable or meat broths for another dimension of flavor.Paul Virant – Vie, Western Springs, IL

Vegetable soup

For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.Shaun Hergatt – Juni, New York City