Soup is one of those foods that is either really good or really bad. Bad soup makes you never want to eat or make it again. But soup is the ultimate frugal food. Much of it is water and it can be made from things that some people might even throw away.
So learning to make soup at home is a must. But not just soup. Really good soup. Soup that makes your family excited to come to the table around a one pot meal. Soup that is better than the canned stuff or what you might order at a restaurant.
Since it is good and chilly outside and we are eating soup a few times per week I thought I’d share with you the soup-making tips that revolutionized those pots of wonder.
Use homemade stock.
This is probably the one thing that makes soups excellent. It is super simple, frugal, healthier than anything with the word “bullion” on it, and tasty. Chicken stock goes well in all soups and stews and is probably the easiest to make since most people don’t buy beef with bones in it. The longer you can simmer your stock, the better, up to 24 hours for chicken or 36 for beef.
Add acidity.
This adds a brightness to dull soups. I find that lemon juice, lime juice or apple cider vinegar are best for anything containing chicken or a lighter flavored legume. Red wine vinegar works well in chilis and beef soups, especially when tomatoes are involved.
Take into account your vegetables’ cooking times.
Things like onions and celery are great to put into a soup pot at the beginning of the cooking time, but vegetables like broccoli and green beans are best when not overcooked, so throw them in during the last 5-10 minutes of cooking.
Let your soups cool, just slightly.
Most brothy and bean-based soups taste best when not taken just off of the stove. In fact if a soup is too hot you can’t really taste all of the nuances of flavor you have worked so hard to put into it. Let it cool for maybe 5 minutes or so before serving.
Add the cream last.
If your soup requires milk or cream add it at the very end and don’t let it boil. It can curdle if it is heated too high and will not be tasty. If you are freezing your soup freeze it without the cream or add it and use a very low flame when reheating.
Add contrasting flavors and textures.
If you are serving a creamy pureed soup such as butternut squash, garnish it with a bit of crunchy apple or croûtons or even toasted pumpkin seeds. The texture difference will bring out the creaminess of the soup. Also, if you are serving a long simmered soup or stew add a bit of freshness at the end in the form of an herb. Think parsley or thyme in chicken soups, cilantro in Mexican soups and fresh basil in anything Italian or tomato-based.
So make some homemade stock, fire up the pot, and bring a bowl of nourishment to the table tonight.
What are your soup-making tips?
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