Helpful Hints For Making Soups

Soups are one of the easiest types of food preparation, but there are still some useful tips to keep in mind to make sure their recipes turn out, as they should.

soup is incredibly versatile dish that can be changed in so many different ways. It can also be thick and hearty as as you like, or if you prefer, contain few ingredients with a thin, tasty broth. For the thickest soup, cook the dish with a lid of the pot, so that most of the liquid evaporates. You can also thicken the soup by adding pureed vegetables to add texture and a little heavy cream, flour or mashed potato flakes until you reach desired consistency.

Alternatively, if your soup turned out to be a bit too thick you can always thin out some of the gradual addition of more liquid such as water, broth, cream, or wine. In addition, if you add too much salt or other seasonings, adding more liquid to dilute the flavor will help you to strike a better balance. Wait until the end of the cooking process before adding the salt will make it easier to determine what is needed especially if the liquid will evaporate during cooking.

Do not worry about the rest as even freeze almost all kinds of soup for use later. Only the soup to cool completely and seal in an airtight container before freezing. Another good idea when making vegetable soup that will be frozen to stop the cooking process immediately before the vegetables are completely tender, and then after freezing and warming, they can continue to cook the rest of time without becoming too soft.

Avoid freezing cabbage and potatoes and you will also want to leave the eggs in the soup, if it's going to freeze.

Nutty Carrot Soup Recipe

What you need

• 2 tablespoons unsalted butter
  
• 1 pound carrots, peeled, cut into 1 / 2 inch pieces
  
• 1 / 2 cup white onion, chopped
  
• 1 cup walnuts, chopped
  
• 4 cups chicken stock
  
• Salt and ground black pepper to taste
  
• pinch of ground nutmeg
  
• 1-1/2 cups heavy cream

How to

in a large pan melt unsalted butter over medium heat then add the pieces of carrot and chopped onion. Saute the mixture for 2 minutes or until onions begin to turn translucent.

Add half the chopped walnuts to the pan and saute everything for another minute.

Add 3 of the 4 cups of chicken stock and bring the mixture to a boil. Add salt and black pepper to taste with a pinch of nutmeg. Reduce heat and simmer soup for about 30 to 45 minutes or until carrots are tender.

in a food processor or blender, puree soup until all ingredients are smooth.

Return pureed soup pot and add remaining cup of chicken stock with heavy cream. You May substitute cream with buttermilk, if you prefer.

Cook the soup until well heated while stirring frequently.

Season walnut carrot soup with salt and pepper to taste if desired and garnish with remaining chopped walnuts.

serves 6th