Soup is a customizable way of delivering a multitude of flavors at once, says Dan Kluger, the award-winning chef and owner of Loring Place in New York and the author of the new book Chasing Flavor: Techniques and Recipes to Cook Fearlessly (Buy It, $32, bookshop.org).
"You can add more ingredients and toppings to make it a full meal, while a light, bright soup is a great appetizer," he says. "Soup is endlessly adaptable."
Follow his tips on how to make soup to ensure it hits *all* the right notes.
Create Peaks and Valleys
That's what Kluger calls the different flavors and textures he layers into his soups. "I try to incorporate as many as I can," he says. To do that, start with aromatics like onions and garlic, and "cook them low and slow to develop as much sweetness as possible," says Kluger. Then add spices and herbs, vegetables, and beans if you're using them. Taste and season as you go.
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
Add Body
How do you make soup that isn't watery? Instead of broth, Kluger likes to use the cooking water from beans to give soup a full-bodied consistency. Or he'll blend pureed vegetables like corn, cauliflower, and parsnips into it to give it silkiness.
And he may add a twist: "I'll top cream of broccoli soup with roasted broccoli," he says. "That elevates the flavor and makes for an exciting bowl." (If you're adding beans to your soup, make sure you follow these pointers to cook them to perfection.)
Go Bold
A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving. When the oil hits the hot soup, you'll really get the flavors, says Kluger.
Top It Off
The final, most important, tip on how to make soup: Think out of the box with toppings. "Try roasted mushrooms, which are crispy and savory," says Kluger . "Or grill Swiss chard stems and sprinkle them on soup." Better yet, toss spiced popcorn — yes, really — over a creamy corn chowder. There are no wrong answers here.
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FAQs
2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.
What are the 4 components of soup? ›
At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient. The liquid and main ingredient can be thought of as the essence: add 3 parts liquid to 2 parts main ingredient, and it's soup.
What are the four special points you will consider while preparing and serving soups? ›
Special Points for the Service and Preparation
If the heavy soup is served, the portion should be small. The garnish should be small and dainty so that they can be picked up easily by soup-spoon. Soups should be always moderately seasoned. Serve hot soups; piping hot, and cold soups; very cold.
How do you make soup more interesting? ›
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
How do you take food to the next level? ›
Brought to you by Lurpak.
- 1Preheat the oven. One of the most basic errors in baking and cooking is failure to bring the oven up to the correct temperature. ...
- 2Add texture and crunch. ...
- 3Use room temperature ingredients when specified. ...
- 4Spice it up. ...
- 6Create your own sauce. ...
- 7Learn to make compound butter.
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions.
What are the 4 basic principles of food? ›
The Fundamental Principles of Food Safety and Food Hygiene:
- Cleaning: Ensure that you clean and disinfect the area and equipment which is going to be used thoroughly. ...
- Cross-contamination: ...
- Chilling: ...
- Cooking:
Four cooking techniques are peeling, kneading, sifting, and stirring. People often use cooking techniques to prepare ingredients for further preparation.
What are the four main types of soup? ›
There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.
What are 6 qualities of a good soup? ›
A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another. Con- sommés should be crystal clear.
To make sure that every spoonful of soup is richly flavored, with juicy meat and/or tender vegetables, follow these kitchen-tested tips.
- Use a Sturdy Pot. ...
- Sauté the Aromatics. ...
- Start with Good Broth. ...
- Cut Vegetables to the Right Size. ...
- Stagger the Addition of Vegetables. ...
- Keep Liquid at a Simmer. ...
- Season Just Before Serving.
The Foundation: Broths and Stocks
The rich tapestry of flavors in homemade soup begins with its base – the broth or stock. These liquid foundations absorb the essences of anything they touch, hence the insistence on simmering them gently to achieve a depth that sets the tone for your dish.
What are the 4 basic principles of preparing soup? ›
The document provides 5 basic principles of preparing soup: 1) Starting with cold water. 2) Cutting vegetables to an appropriate size. 3) Selecting a protein such as beef, chicken, pork, or fish. 4) Simmering the soup for 4 hours.
What are the 4 parts of a soup? ›
Soups have four main parts - a liquid base, a thickening agent, main ingredients, and a garnish. There are many types of soups classified by consistency and ingredients, such as thin and thick soups, cream soups, pureed soups, and specialty soups from different cultures.
What are the 4 keys to handling and preparing food? ›
In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often.
- Separate—Don't cross-contaminate.
- Cook—Cook to proper temperatures, checking with a food thermometer.
- Chill—Refrigerate promptly.
1. ADD MORE LIQUID
- Broth or Stock: This is one of the most common liquids used to thin out soup and increase its volume. ...
- Milk or Cream: For creamy soups like chowders or bisques, adding milk or cream not only increases volume but also lends a rich, luxurious texture.
An array of salty, umami, tangy elements move in and out of the components in the soup or stew, balancing and integrating the overall flavor. Cooking beans in broth allows them to absorb some flavor from their surrounding liquid; but letting them sit for hours in the broth does a much more complete job.
What is the best way to transport soup? ›
Know that the best way to transport soup, salsas and other homemade sauces is to pour them in a soup canister, mason jar or large water bottle, and then place in your cupholder for the ride over. If your canister is too large for your cupholder, invest in a cupholder expander.
How to transport soup for a meal train? ›
Put the soup in a sealed container or containers. Set up a roll of plastic wrap and pull the wrap out across the counter. Set the containers - one at a time - on the wrap leaving enough on the cut side to wrap over the top of the container and do so.
How do you refresh soup? ›
Best Way to Reheat Soup
It's best to thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns. The stovetop gives you greater heat control for more even cooking.
