There's a lot to love about a cup of delcious soup. Some people love the many flavors and textures, others the warmth and comfort. Lots of soups are so hearty they actually make a complete meal. Of course, in the summer heat, there is always the option of choosing from the cold soup favorites. Here are just a few of the basic types of soups you can create yourself.
When you look at soups, you can generally categorize them into either stock-based or non stock-based soups. Then there fruit soups as well, which generally do not use stock base. Stock based soups can include broth, bouillon, and consomm while non-stock based soups are typically your cream soups, purees, chowders, and bisques.
The majority of soup stocks start with a meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you'll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.
If you're making a rich thick puree or cream type soup you'll find they can be a perfect main course for a light dinner or afternoon luncheon. Create such classics as creamed corn or creamed broccoli, split pea, oyster or lobster bisque, bean or potato puree, clam chowder, and much more.
Then there are the fruit soups - these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe.
Nothing really compares to a delicious, well-made soup. Be sure to put the right finishing touch on your creamy soups with a simple garnish and serve it the appropriate dish, such as a nice covered soup dish for your bean or onion soup, or a nice flat round bowl for your cream soup. And be prepared for requests for second helpings.
When you look at soups, you can generally categorize them into either stock-based or non stock-based soups. Then there fruit soups as well, which generally do not use stock base. Stock based soups can include broth, bouillon, and consomm while non-stock based soups are typically your cream soups, purees, chowders, and bisques.
The majority of soup stocks start with a meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you'll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.
If you're making a rich thick puree or cream type soup you'll find they can be a perfect main course for a light dinner or afternoon luncheon. Create such classics as creamed corn or creamed broccoli, split pea, oyster or lobster bisque, bean or potato puree, clam chowder, and much more.
Then there are the fruit soups - these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe.
Nothing really compares to a delicious, well-made soup. Be sure to put the right finishing touch on your creamy soups with a simple garnish and serve it the appropriate dish, such as a nice covered soup dish for your bean or onion soup, or a nice flat round bowl for your cream soup. And be prepared for requests for second helpings.
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