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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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Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?

Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought that it would make more sense to chop it up…
carmenism
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What's the difference between gazpacho and normal soups?

Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at. Could you heat gazpacho and eat it like a normal soup? Could you chill a normal…
Mien
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What are common techniques for adding eggs to soup?

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't eat a clear soup. These are the methods I know of,…
rumtscho
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How do I remove oil from soup?

Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
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Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good soup. There was plenty of oil floating on top of…
mskfisher
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Common ingredient to thicken the soup

Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was to cook some more rice, of course. However, I wonder, is there another commonly usable…
Konrad Viltersten
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Keeping noodles from absorbing all the soup

I cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon chicken orzo soup for one of the meals. However, I've found that if you put the noodles in the…
ariadnep
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Leaving the ladle in the soup considered harmful?

There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent piece of family lore. I never really cared one way or another, but it really started…
SáT
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Bread used for containing soup

So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow with only the crust but there was a little bit of…
Princess Fi
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Will cooking chicken longer in soup make it less tough and stringy?

I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda tough and stringy-not awful - but I'm going for…
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What is a substitute for celery root in a soup?

I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
user5437
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What kind of cooking method was used for the chicken in my ramen?

A few months ago i was at a very good asian restaurant and i had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender and had a special chicken taste like i have never…
skkrrea
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Imitating the flavour of canned cream of mushroom soup

Many brands such as Campbells, Batchellors and Heinz all have a distinct "mushroomy flavour" in their cream of mushroom soup that I can never quite imitate in my own soup recipe. All of them just state their fungi as "mushroom". I have…
Diu.Lei
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How do I make my blended soup a more appealing colour?

I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to make them smoother. However, when I do this I end up with an unappealing brown colour to…
stanri
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If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

I am making my Grandma's parsley soup - it's chicken stock, onions, potatoes, garlic and parsley. Since the whole combination is blended, can I use the parsley stems or might not removing them have an adverse affect on taste?
Matt
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