Cooking Stack Exchange
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Questions tagged [soup]

A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

Soup- or broth-making is a slow, moist-heat method extracting into liquid flavor from solids (typically proteins and vegetables). The resulting flavorful liquid may be served with the solids the flavor was extracted from (possible puréed), fresh solids may be added, or in some cases, there may be no solids at all. In any case, the intent is for the liquid to be the primary flavor component.

This contrasts with stew, where the solids are the primary flavor component. For details on the differences, refer to the question, Difference between soup and stew.

Related:

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Why is the Chicken too hard in the outside but soggy in the inside?

I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and soggy in the inside. Any insight on making my…
Anderson Karu
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How to thaw soup without noodles going mushy

I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The problem is that when I thaw them, the noodles seem to get overcooked (they were…
FrustratedWithFormsDesigner
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How to create a soup with frozen chicken?

I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should I slowly warm it up to boiling water? How does…
user2954
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How to keep cream soup warm for restaurant/cafe?

I want to start a soup restaurant/cafe. And I want to keep my soup and cream soup (more thicker and creamy) warm or hot if it can. But I'm not sure how to do that. What is the equipment that I need to buy? And for how long my soup can last? Thank…
Mike
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Does pepper dissolve into hot / boiling water similar to salt?

I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper. It just seems a lot more expensive and wasteful to use peppercorns for Chicken Pho. If I…
k.m.
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What's the point of salting water if you mash or blend anyway?

It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when I boil potatoes for mashing. If you salt…
Sergey Zolotarev
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What is the best way to approach thermos cooking?

I have a series of hard days in my near future. I want to prepare quick and easy lunches. I have the idea of taking lentils putting them trough a blender to get lentil flour. If you add the lentil flour to a thermos flask add salt and spices and add…
Neil Meyer
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My bowl cracked when I poured hot soup into it - what happened?

I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old). Suddenly, the soup starts to spill out of it, and I look and see a long crack leading from…
Zibbobz
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What goes into tom yum soup?

I've bought some tom yum paste. The label says 2 tbsp per cup of water, add meats and vegetables as preferred. What would be good, reasonably authentic solids?
Seva Alekseyev
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I am making squash bisque it calls for 1 cup of flour can I use 1 to 1 instead?

The recipe calls for. 5 cups diced butternut squash, 1 cup of butter, 5 cups chicken broth 1 cup half and half 1 cup regular flour Spices
K Connor
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If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?

We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart Association) daily sodium limits 1500…
Paul B. Slater
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What’s the simplest known Italian vegetable stock recipe?

There may be many recipes for vegetable stock in Italian cuisine, but which is the simplest requiring the fewest ingredients?
hmltn
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Reverse-Engineering Trader Joe's Garden Vegetable Soup

I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) for a 12-cup batch. I'm guessing that…
Sophia
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Measurement of water

I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should I use?
Carole Memere
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trying to rescue bland chicken soup that is already quite thick

how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland -- i definitely didn't use enough salt in the cooking process. i'm wondering if i sweat another…
bbtheo
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