Cooking Stack Exchange
Cooking Stack Exchange

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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In what recipes can I use a thick coconut milk kefir?

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative easy and minimal expense, I was beyond…
SP812
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How to reduce/remove smell when cooking salmon fin soup?

I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not. What should I do to reduce or remove the smell?
Luke Vo
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Frozen beef barley soup , adding more ingredients and re-freezing

Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
Mur
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How to make my chicken taste more tender?

I have been trying out Korean Ginseng Soup recipe but the chicken meat usually turns out dry. Is this to do with the heat and the time taken to cook? I use an induction cooker for all my dishes. Thanks a lot! Ingredients: 1 whole chicken 5 cloves of…
Mamanyinja
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Cook chickpeas directly in soup?

I just started cooking dried chickpeas in my pressure cooker. It made me wonder... I have some soup recipes that I make in my IP that call for canned chick peas. At first I was subbing in my cooked chickpeas. Is there any reason I can't just add my…
chama
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Mixing vegetables in a blender (e.g. for soup) - does the percentage of fiber decline?

Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the question "raw" vs. "cooked", just the fiber-contents of the 100g mushrooms before and…
BNetz
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How to Everything Soup / Anything Soup / Build It Yourself Soup / Stone Soup

Saute onions, fresh garlic, in the pot using 1 tbsp olive oil. • For every cup of chopped veggies, use approximately 2 cups broth [or water be used for a cheap imitation?] • For every 2 cups broth, use 1 bouillon cube [or not?] • For every 2 cups…
adamaero
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Do storms influence the souring of dishes?

The story/lore passed from generation to generation is about the influence of a storm on some dishes. Allegedly, they sour once the storm hits. This holds especially when the dish is kept in a metal bowl, jug, or pot. What I've heard is that it…
Garrus990
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If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?

The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at bottom of pot. As this happens I notice fish tears…
James Wilson
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How to prevent salt from releasing from dry cured chicken?

I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I just buy say 20 grams of salt into the soup will…
James Wilson
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How to roast mixed vegetables together?

For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put them together in a open vessel, they'll take hours to…
Aquarius_Girl
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Are those white things in my lentil soup worms?

I just made this soup but I noticed these white things in it are they worms?
Tulay
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What cheese might compliment New England clam chowder?

I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic French or pizza dough and form it over inverted bowls, cover with another bowl, fill the tins with beans and…
Just Joel
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Metal spoon fell to the bottom of crockpot without me knowing it. Was making chicken soup and was cooking for 5 hours. Is it safe to eat?

Accidentally left a metal spoon in the crockpot for 6 hours making chicken soup. It fell to the bottom without me knowing it. Is this harmful should I dispose of the soup?
Randy
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When is slow cooking important to salt absorbtion, before or after boil?

Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
James Wilson
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