Soups are tasty and can warm you on a cold winter day. You can basicly make two kinds of soup - a clear and a thick soup. They both taste wonderful, but are made in two different ways.
There are basicly 2 kinds of soup - the thick and clear soups - the clear soup is made from bouillon where the thick soups are vegetables which are blended. Soups may be taken as part of the starters in a meal course.
When making them, stock is first prepared and this forms the foundation. The foundation is prepared by cooking the ingredient and then simmering at low heat to allow proper extraction of flavor. A stock could be made of poultry, fish or meal. It may be made with vegetables or a mixture of vegetables and meat.
When you prepare meals like fish, poultry and meat, you can use the bones to make your stock. The right time to produce your base is when your menu requires the use of meat, poultry, fish or vegetables. The bones are simmered to produce the base. When simmering, you also have to skim the bouillon. This helps remove impurities and fat that accumulate on top. By skimming, you make your bouillon clear.
Enough time should be allowed for the flavor extraction to take place. Vegetables could be added on the bones. A stock may be prepared with vegetables only and this is good for vegetarian dishes. On the other hand, it could be prepared with bones only or both.
After simmering is over, you strain the mixture to get your clear bouillon. Thick soups are prepared from bouillon or stock, where a thickener is added. Thickening helps in making the right consistence. Different thickeners are used and they include starch, pureed vegetable, rice and barley.
You need to make the right consistence because when it is too heavy, you may not get the appetite. The thick ones could also be made from bases of cream, water and milk mixtures. Some good examples are chowder, mulligatawny, egg drop soup and minestrone.
These soups are hearty and they could be taken as a meal in themselves. They may have vegetables, fish, chunks of meat, pasta, rice, and a mixture of thickener such as roux. A roux may be white or brown. If you want to make it brown, you cook until it is dark. The roux may be made from flour and fat or butter. In essence, the two forms of soup are prepared from a base of vegetable, poultry, fish, or meat and one is thickened.
There are basicly 2 kinds of soup - the thick and clear soups - the clear soup is made from bouillon where the thick soups are vegetables which are blended. Soups may be taken as part of the starters in a meal course.
When making them, stock is first prepared and this forms the foundation. The foundation is prepared by cooking the ingredient and then simmering at low heat to allow proper extraction of flavor. A stock could be made of poultry, fish or meal. It may be made with vegetables or a mixture of vegetables and meat.
When you prepare meals like fish, poultry and meat, you can use the bones to make your stock. The right time to produce your base is when your menu requires the use of meat, poultry, fish or vegetables. The bones are simmered to produce the base. When simmering, you also have to skim the bouillon. This helps remove impurities and fat that accumulate on top. By skimming, you make your bouillon clear.
Enough time should be allowed for the flavor extraction to take place. Vegetables could be added on the bones. A stock may be prepared with vegetables only and this is good for vegetarian dishes. On the other hand, it could be prepared with bones only or both.
After simmering is over, you strain the mixture to get your clear bouillon. Thick soups are prepared from bouillon or stock, where a thickener is added. Thickening helps in making the right consistence. Different thickeners are used and they include starch, pureed vegetable, rice and barley.
You need to make the right consistence because when it is too heavy, you may not get the appetite. The thick ones could also be made from bases of cream, water and milk mixtures. Some good examples are chowder, mulligatawny, egg drop soup and minestrone.
These soups are hearty and they could be taken as a meal in themselves. They may have vegetables, fish, chunks of meat, pasta, rice, and a mixture of thickener such as roux. A roux may be white or brown. If you want to make it brown, you cook until it is dark. The roux may be made from flour and fat or butter. In essence, the two forms of soup are prepared from a base of vegetable, poultry, fish, or meat and one is thickened.
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