Soup. I'm not really sure how you feel about it but I could have soup everyday, for any meal. There are just so many options, from chicken to fish, even super rich and flavor vegan soups. (I wanted to write souper but thought it was a little corny...)
Here are some of my tips for making your next great soup:
1. Knowing your ingredients and their flavors is very important because it really doesn't take a lot of them to make a real flavorful soup. Regardless of a hot or cold soup be sure that the ingredients compliment one another and aren't too overpowering. This is important especially if you aren't using a quality broth ... make your own, their always better. (If I don't have one handy I am just as happy to use water and build up my flavors.)
2. Texture is important. Your vegetables shouldn't be over cooked and mushy, but should hold their shape and have some body to them. Add the vegetables in order of how long they generally take to cook. Use your onions, garlic, etc.. first then your beans, carrots, etc as the soup continues to cook. If I am using tomatoes as a base, I throw them in the beginning because like a good tomato sauce the longer cooked the more balanced they are and acidity will help other vegetables cook along the way. Be sure to pay attention to your heat, a simmer over a longer period of time is better then a full fledged boil.
3. Season, season, season! Taste your soup from start to finish, the right amount the salt is crucial. You can always add more spice ... but you can't take it away.
Peter A Milano
Eat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel.