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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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How do I reduce the lemon acidity in apple soup?

I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
Alastair
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What is the difference between Clam Chowder and New England style?

What makes clam chowder a New England style vs. some other style?
Jakatak
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Too much sugar in soup -- how to make it less cloying?

I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given the 2/3 of a cup ketchup, which was Heinz, the…
tamouse
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What exactly is a chowder?

Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder, what is it? Are there some sorts of food produce conducive to "chowdering" and others…
lex
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Replace the mouthfeel of consommé in vegetarian soup?

In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be vegetarian? Background - I am quite happy with my…
Sam Ley
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Fresh vs Frozen Broccoli for soup?

Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
Yamikuronue
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Do lentils need to be soaked?

Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have seemed a little chalky. Should I be soaking my lentils before I cook them?
Brh
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How do you properly soak and cook barley?

I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a barley and bean type soup and it says to soak the…
duchessofstokesay
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Caldeirada - the Portuguese fish soup

Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to start covering the pot with a layer of sliced onion…
Vickel
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Chicken soup has split. Can it be repaired

Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved leg meat and using a hand blender, blitzed. After…
MyDaftQuestions
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Why refresh lentils before making lentil soup

I recently made lentil soup from a recipe that involved bringing the lentils to a boil and refreshing them before a more prolonged cooking together with the aromatics. The soup turned out great, but I wonder why the refreshing step might have been…
Chris Steinbach
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Substitutes for beer... in beer cheese soup

Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" beer that might do well in a spicy beer cheese soup like the…
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How to cook Parmesan Cheese into a broth without making globs?

I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth. When I do this, it just gets all gloppy and I have a hard time stiring…
amflare
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Clear soup with snow globe flakes

I've been searching for years to no avail for a clear cauliflower and blue cheese broth soup. It looks like those Snow Globes, the one's you shake. The cauliflower snows in the dish each mouthful. I presume it's cauliflower stalk broth with a vege…
Jeremy Thompson
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Soup making - should I add extra water and boil off for flavour?

When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consistentcy then gently simmer, thinking that adding the water will just dilute it anyway,…
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