You Will Get Better Soup Food
YOU WILL GET BETTER SOUP
Ingredients that make eyes water and noses run turn out to be very useful in relieving cold and flu symptoms - so chicken soup made with hot, pungent additions works better than recipes that are more bland. That explains the fair amount of heat in this recipe, which can be assembled quickly, even by someone who is feeling pretty rotten (better yet, get someone to make it for you). Sip this slowly from a favorite mug on the couch, blankets tucked around you, and feel better soon.
Provided by Marian Burros
Categories dinner, easy, soups and stews, appetizer, main course
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 7
Steps:
- Combine the stock, garlic, jalapenos and herbs in a saucepan, and bring to a boil. Reduce the heat, and simmer until the garlic is very soft, about 30 minutes.
- Transfer to a blender, and puree until smooth. Season with salt, and serve in mugs, garnished with the Parmigiano-Reggiano or pepper Jack cheese if you're up to it.
WHATEVER YOU WANT SOUP
This basic recipe can serve as a canvas for any kind of chunky soup. Mix and match ingredients to suit your cravings, using an aromatic base of onions and garlic, seasonings, flavorful stock (or water), and whatever main ingredients you choose. This recipe, like a similar one in Julia Turshen's cookbook "Small Victories," highlights soup's basic transformative qualities. With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come. Covered in the refrigerator, it will last for up to five days, but it also freezes exceptionally well for up to two months. Just return it to a boil before using.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.
- Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
- Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.
- Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.
- Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.
- Serve hot, and garnish as desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 826 milligrams, Sugar 5 grams, TransFat 0 grams
YOU WILL GET BETTER SOUP
This is a cold remedy and really works! From the NY Times. Cheese is optional, if you really feel yucky.
Provided by Sudie
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine stock, garlic, jalapenos, and herbs in pan, bring to a boil.
- Reduce and simmer until garlic is soft, about 30 minutes.
- Transfer to a blender, puree until smooth.
- Season with salt, serve in mugs, topped with cheese.
Nutrition Facts : Calories 179.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 10.8, Sodium 520.2, Carbohydrate 23.6, Fiber 1.2, Sugar 6.4, Protein 11.2
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11 MUST-KNOW TIPS AND TRICKS FOR YOUR BEST-EVER SOUPS …
From realsimple.com
- Pick the right tools. There are few things as important to any cook as having the perfect tool for their task. One simple invention can take minutes of aggravation or work out of your cooking, and in the kitchen, that's a lifetime.
- Use up extras. Soups are budget-friendly inventions of necessity, taking on the flavors of whatever you add to the pot and whichever direction its ingredients feel going.
- Save your bones. Skip the boxed, bouillon, or canned broth or stock, and just boil down bones from other dishes to make your own. Bone broth has been a lasting trend, with many people spending as much as $12 a quart for it.
- Brown your ingredients. We've already discussed cooking with bones, but did you know you can roast them first, to amplify their flavors? Blanch them, then throw them in the oven at 450 degrees, along with any meat that may have crisped up on the bone or even dried onto the sheet pan, before you add it to your pot.
- Always add acid. The single downside of having your ingredients working perhaps too cohesively together is that it can start to feel homogenous. But giving your soup or stew a little edge is as easy as just dropping a hit of acid.
- Use seasoning all-stars. For most chunky soup recipes and dinner stews, the components are pretty obvious—even right in the name, such as with chicken noodle soup, beef stew, or tomato soup.
- Make it #chonky. Stews are chunky by nature, but soups have two major categories: thin and thick—or, more accurately, broth-based and cream or pureed. The former include obvious clear soups like consommé, bouillon, Japanese onion soup, and pho broth, but adding ingredients enough to make it "eat like a meal" doesn't make it any less a thin soup.
- Try immersion. Chunky soups don't have to remain so. Going back to the thick soup category, this broad range includes soups as diverse as corn chowder and loaded baked potato to lobster bisque and broccoli cheddar or vichyssoise to butternut squash and cream of mushroom.
- Pick the proper starch. Whether it's soup or stew you're making, it likely won't feel complete without some kind of carbohydrate base or something to sop it up with.
- Rethink your opinion of leftovers. Any home cook will tell you—the reason their food tastes so good is because it's made with love. This is especially true with soups and stews as time, care, and effort translate directly to acts of service in love languages speak.
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