The Basics of Soup
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In this post we have an excerpt from a book all about soup. The book is titled (fittingly) "The Soup Bible," and is written by Publications International, Ltd. Here is the excerpt, with some basic tips and items to have stocked if you are interested in making some great soup:
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Introduction
It all began with a few bones and vegetables thrown into a primitive pot with some water and wild herbs. Soup evolved as a staple all over the world and local specialties developed as cooks used the ingredients that were available to them. While it is now truly international fare, soup remains true to its original form – simple to make and full of flavor.
The wonderful thing about soup is not just the wide range of flavors and textures that can be achieved. It is enormously versatile and can be a light lunch, a palate-pleasing starter, or a one-pot meal. And with shortcuts such as good-quality bought stock, soup is a great fast food for busy people.
The Basics
Making soup is easy. But it helps to have some good basic equipment. A 4-5 quart heavy-based saucepan with a lid is indispensable for all soup recipes. You will also need a fine sieve through which to strain the liquid back into the saucepan for thin soups.
An electric blender, food processor, hand-held blender or food mill are also invaluable. The texture of a soup will vary according to which of these you use: a blender (or hand mixer) produces a smooth purée; a food processor or food mill, a coarser purée. A hand mixer is particularly convenient, as you can do all the work in the saucepan. It is always best to cool the soup a little first before blending. Make sure that you do not overfill the blender or food processor.
Storing Soups
Soup is the perfect fare for busy cooks, because it stores well. Most vegetable-based soups will keep in the refrigerator for three to four days. Soups containing meat, seafood and poultry can be stored for two to three days. Keep the soup in an airtight container, or in a bowl covered with cling-wrap. Soups also freeze well.
Pantry standbys
With a few basics in your pantry or refrigerator, you can whip up a soup in no time at all when you bring home the fresh ingredients. A shortlist:
PANTRY
· olive oil
· good-quality bought stock (boxes, pouches)
· canned chickpeas and beans (e.g. cannellini)
· legumes, especially dried beans and lentils
· grains, especially rice, pearl barley and couscous
· mini toasts
· onions, garlic, potatoes
· dried herbs, especially bay leaves and thyme
· spices, from basics such as peppercorns (and celery seeds, which are a convenient substitute for fresh celery) to the special flavors of your preferred cuisines
REFRIGERATOR
· celery, parsley, carrots and fresh ginger
· (freezer) ravioli or other small filled pasta, especially cheese filled
Special Ingredients
These ingredients were substituted with their US counterparts throughout the text:
· Beetroot – Beet
· Capsicum – Pepper
· Celeriac – Celery Root
· Coriander – Cilantro
· Risoni – Orzo
Extra touches
You can turn plain soups into something special, with a simple garnish and or accompaniment. Here are a few suggestions.
CRUNCH APPEAL
Toasted piece of bread add texture and contrast to purée soups.
Croutes are thin slices of bread (traditionally a French baguette, but you can use just about any European-style loaf) brushed with olive oil and baked in a preheated oven (350°F) for 8-10 minutes until crisp and brown. Rub garlic or other seasonings into the bread before or after baking for more flavor.
Croutons are cubes of bread fried in oil until crisp and brown. Alternatively, you can bake them on a lightly oiled tray in a preheated oven (350°F) for 4-8 minutes or until well colored. For garlic croutons, rub with a clove of garlic right after cooking.
- From "The Soup Bible," by Publications International, Ltd.
It all began with a few bones and vegetables thrown into a primitive pot with some water and wild herbs. Soup evolved as a staple all over the world and local specialties developed as cooks used the ingredients that were available to them. While it is now truly international fare, soup remains true to its original form – simple to make and full of flavor.
The wonderful thing about soup is not just the wide range of flavors and textures that can be achieved. It is enormously versatile and can be a light lunch, a palate-pleasing starter, or a one-pot meal. And with shortcuts such as good-quality bought stock, soup is a great fast food for busy people.
The Basics
Making soup is easy. But it helps to have some good basic equipment. A 4-5 quart heavy-based saucepan with a lid is indispensable for all soup recipes. You will also need a fine sieve through which to strain the liquid back into the saucepan for thin soups.
An electric blender, food processor, hand-held blender or food mill are also invaluable. The texture of a soup will vary according to which of these you use: a blender (or hand mixer) produces a smooth purée; a food processor or food mill, a coarser purée. A hand mixer is particularly convenient, as you can do all the work in the saucepan. It is always best to cool the soup a little first before blending. Make sure that you do not overfill the blender or food processor.
Storing Soups
Soup is the perfect fare for busy cooks, because it stores well. Most vegetable-based soups will keep in the refrigerator for three to four days. Soups containing meat, seafood and poultry can be stored for two to three days. Keep the soup in an airtight container, or in a bowl covered with cling-wrap. Soups also freeze well.
Pantry standbys
With a few basics in your pantry or refrigerator, you can whip up a soup in no time at all when you bring home the fresh ingredients. A shortlist:
PANTRY
· olive oil
· good-quality bought stock (boxes, pouches)
· canned chickpeas and beans (e.g. cannellini)
· legumes, especially dried beans and lentils
· grains, especially rice, pearl barley and couscous
· mini toasts
· onions, garlic, potatoes
· dried herbs, especially bay leaves and thyme
· spices, from basics such as peppercorns (and celery seeds, which are a convenient substitute for fresh celery) to the special flavors of your preferred cuisines
REFRIGERATOR
· celery, parsley, carrots and fresh ginger
· (freezer) ravioli or other small filled pasta, especially cheese filled
Special Ingredients
These ingredients were substituted with their US counterparts throughout the text:
· Beetroot – Beet
· Capsicum – Pepper
· Celeriac – Celery Root
· Coriander – Cilantro
· Risoni – Orzo
Extra touches
You can turn plain soups into something special, with a simple garnish and or accompaniment. Here are a few suggestions.
CRUNCH APPEAL
Toasted piece of bread add texture and contrast to purée soups.
Croutes are thin slices of bread (traditionally a French baguette, but you can use just about any European-style loaf) brushed with olive oil and baked in a preheated oven (350°F) for 8-10 minutes until crisp and brown. Rub garlic or other seasonings into the bread before or after baking for more flavor.
Croutons are cubes of bread fried in oil until crisp and brown. Alternatively, you can bake them on a lightly oiled tray in a preheated oven (350°F) for 4-8 minutes or until well colored. For garlic croutons, rub with a clove of garlic right after cooking.
- From "The Soup Bible," by Publications International, Ltd.