5 tips for a tasty soup
What a comforting and generally economical meal! In this article, I share some tips that will allow you to serve a delicious soup while making your job easier and I also reveal my favorite recipe for onion soup, perfect for cold days.
5 tips for a delicious soup
Make your homemade broth
For an excellent broth, place a chicken or turkey carcass in a saucepan filled with cold water, add vegetables (or vegetable peels) that you find in the refrigerator and simmer for about 1 hour 30 minutes. Freeze this broth which will serve base for preparing soups and stews over the next few weeks.
Do not fill containers to the top, as the liquid will swell during freezing and cause the lid to pop off.
Raise the taste
To limit the addition of salt or to enhance the taste, add a little soy sauce or a bouillon cube. You’ll see, it’s tasty!
Degrease your soup easily
To defat a hot soup or broth, lay a large leaf of lettuce over the soup for a few minutes. Or, bring all the fat to the surface with an ice cube.
Adjust consistency or salt level
To remedy the problems of a soup that is too thin or too salty, simply add a raw, grated potato or add some uncooked pasta to the broth.
Improve the garnish
Flavored croutons, crispy bits of bacon, chopped green onions, grated parmesan, yogurt, pesto are delicious toppings while a dollop of salted whipped cream added to vegetable creams or cream soups will improve the texture of these dishes.
The best onion soup recipe
This onion soup recipe will remind you of the taste of those from the big restaurants. I have been cooking it for over 40 years, it was kindly shared with me by a very generous chef. Feel free to double or triple the quantities.
Individual onion soup
- 2 medium onions
- 1 C. butter
- 375 ml (1 ½ cups) beef broth
- 15 ml (1 tbsp.) white wine
- 15 ml (1 tbsp) sherry
- Salt and pepper
- A nice slice of toasted bread
- ½ cup grated Gruyere cheese
- Chop the onions and sauté them in the butter until very golden.
- Add beef broth and white wine. Salt and pepper. Bring to a boil, boil 20 minutes and simmer another 20 minutes.
- Pour into the gratin bowl. Add a slice of toasted bread and top with grated Gruyere cheese. Bake in a very hot oven.
- Remove from the oven, lift the edge of the gratin and pour the sherry into the bowl.
Enjoy your lunch!
Did you like this article? Check out more awesome tips from Madame Stain Remover on her website or Facebook page.
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