Chicken Noodle Soup - Detail - © cookingclassy.com

Soup: Not Really A Recipe, But A Universal Technique

One of the tastiest and easiest ways to ease the coming of Fall is to get out your family recipe book and turn to ‘Soups’. But if you take the time to look a little closer as you scroll through your collection of favourites, you’ll see a number of key elements that all Soups share…

French Onion Soup - © Safeway.comClassic French Onion Soup: Caramelize a big pot full of slivered Sweet Onions
and simmer in Beef Broth for half an hour. Float on each bowl a
slice of Baguette or other ‘country’ Bread which has had
Gruyere, Fontana or Mozzarella Cheese
melted on it under the Broiler.

What all Soups have in common…

All Soups have some kind of liquid, some selection of solids, and an underlying theme. It’s really as simple as that. But, as you8 get into the kinds of themes, you delve deeper into the various kinds of liquids you can employ and the various types of liquids you can use. It can get confusing pretty quickly if you don’t remember the basic rules and techniques. You’ll realize quickly why Soups are found in virtually all cuisines and national food traditions in practice today!

Liquids

Liquids are your base in any soup. Meat or Vegetable Broth or Stock is about as simple as soup bases get, and they can be very healthy and nutritious, provided you make your own or choose low- or no-Salt varieties when you buy them at the store. And skim the excess Fat once the liquid gets bubbling…

Want to end up with a Cream Soup? There are a number of ways to approach that Goal. Some involve simply adding heavy cream before final simmering of the fully-assembled Soup. Others involve adding a thickening agent, such as a Flour, Potato Starch or Corn Starch Slurry. Still others, such as Potato, Corn or Split Pea may thicken on their own thanks to dissolved starches from their prime ingredients tightening the liquid naturally. Or, you want to make an ultra-creamy soup and run some or all of the solids through a blender or food processor to purée them. Often, the choice is up to you.

Solids

Meat or Vegetables that match or are complementary to the flavour of your broth are usually used in modest abundance in clear Soups. Traditionally, Soup Solids are diced small (about 1 cm square) to facilitate eating the final product with a spoon and getting a nice selection of solid ingredients in each spoonful. But you can use only Veggies if you want to make a Vegetarian or Vegan Soup.

Additions

I always have a bag each of flash-frozen Kernel Corn and Green Peas in he freezer to add colour and flavour to my home-made Soups and Stews. Carrots Celery and Onions are usually included, but they often come along for the ride from the making of the Stock or Broth. Of course, you can add anything you like to your soups to place your own personal ‘brand’ on them or indicate the culture or cuisine you are playing homage to in your creation.

Noodles are a great addition to any clear soup. Fresh-made (or frozen) Gnocchi can make a simple Soup special. Add Pasta at the beginning of the last half hour of simmering. Ditto Dumplings.

Garnishes

Chopped or torn Fresh Herbs or a sprinkle of theme-oriented Spices are often used to finish soups, added on top of the bowl just before serving.

Soups are even quicker when you use leftovers

Got Root Veggies and/or other leftovers from a major meal? Just get your Broth or Stock simmering and add them close to serving time. You just want to heat them through, not cook them any further or they’ll get mushy.

So, go ahead and improvise!

You and your family will love your home made Soups. And your food budget. And soups will, in turn uncomplicate your lunch and supper meal prep at least a few times a week!

~ Maggie J.