- Use heavy bottom stock pot
- A good soup is always made with good ingredients
- Premeasure seasonings
- Don’t be afraid to experiment with seasonings, you might find something you really like
- There are three types of soup: clear, cream, and legume Ex of clear: vegetable beef, chicken noodle, ministrone, French onion, Gazpacho
Ex of cream: Hungarian mushroom, cream of potato New England clam chowder, beef stew.
Ex of legume: split pea, lentil, spicy corn and bean, chicken chili
- Cool soups quickly to avoid spoilage
- Add salt sparingly. There is salt in most prepared food, premade stocks, and canned items. Salt is found in many seasonings and condiments. Salt also concentrates through reduction.
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