Post courtesy: KitchenGuyd
While soups may seem like the simplest of foods they often aren’t. Getting the flavor combinations right is important if you want your soup to pack a punch. When done right, soups provide you with a bowl of nutritious and yummy goodness.
So if you’re a soup lover here’s a few soup making tips that’ll help you prep your favorite soup using simple ingredients already in your pantry.
The right pot is important
- To get your soup right you need to start right and it all begins with the choice of pot. Soups need to be cooked on low heat and for a longer duration and thus you need a dish that can withstand such high heats and hold the liquid.
- Also, ensure the pot comes with a tight lid. Remove the lid to thicken it and if you’re looking to steam it just put the lid on.
Always make the base
- Love onion or tomato soups? Well, then you won’t be needing a base but if your soups need a stock then I’d advise against using canned stocks and suggest you make one yourself. Most of these soup bases tend to be either powders or pastes and are full of preservatives and salt thus offer no flavor element. Also, they prove expensive.
- Making a stock is easy and cost-effective and with a little of experimenting you could create bursts of flavors people would drool over.
Throw in some ginger and garlic
- The main purpose of adding ginger and garlic is to bring out the flavors of the ingredients added and that’s exactly the role of the two ingredients here too. Most soup recipes won’t ask for garlic but throwing 2-3 cloves will only do it well.
- On the other hand, ginger works well with all kinds of soups and adds the slight sweet punch. So if that’s the kind of flavor you love the ginger is the go-to ingredient.
Should you cover it?
- For most home cooks the confusion is whether to cover the soup or not. Each situation offers a different result. Putting on the lid lowers evaporation rate and should only be done once ingredients are cooked and you need more richness in your broth.
- Taking off the lid increases evaporation rate and should only be done if you’re looking to thicken your soup as mentioned above.
Keep it fresh
- As with your stock, with your ingredients too fresh is the way to go or if not, opt for frozen meat and veggies. As in the case of stock, using canned vegetables or meat will add little to no flavor to your soup. Only canned tomatoes are acceptable.
- Avoid all sorts of canned beans, peas, corns etc. If you want your soup to taste fresh and soothing go with fresh veggies and keep out the preservatives.