Soup is one of my absolute favorite things to cook. It’s cheap, made in one pot for easy clean up, and the creations are endless. I can throw it on the stove and continue with life while it simmers away. Soup is a beautiful thing.
Some things you should know about soup.
- Stock is your friend. Make some and freeze it in an ice-cube tray so you have smaller portions and don’t defrost more than you need to use.
- Start by cooking your mirepoix. Generally your mirepoix is supposed to be 1/3 of your ingredients in a sauce/soup. I go a bit heavier with soups, especially if it’s vegetarian. The longer you cook your mirepoix the richer the soup will be.
- If you’re making a white or clear soup, don’t brown your vegetables while cooking them or it will affect the color.
- To thicken your soup sprinkle flour over the cooked veggies, cook for 30 seconds then add your liquid. If doing this, always bring the liquid to a boil to cook out the flour taste.
- If adding cream do this at the end and don’t let it boil to where it curdles. However, if curdling happens you can always puree it in a blender to remove the lumps.
- Make sure to remove any grease/fat that floats to the surface while cooking. I like to use a small ladle and run it around the border of the pot.
- If you’re feeling naughty add a big dollop of cold butter at the very end. Once the butter is in, stir until melted and do not allow to boil or it will break.
- Don’t forget to season your soup! Throw in plenty of spices, herbs, salt & pepper.
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