Although soups are an incredibly easy and versatile dish to prepare with an endless number of foods to choose from there are definitely some important points to keep in mind to ensure the best results.
Of course it is up to you the specific ingredients you choose to use for making your soups, some of the basic items you will need include a soup or stew pot, a Dutch oven, and ladle along with vegetables, herbs, seasonings, spices, meats, and bones for making homemade soup stock.
Pot Stock
As a general rule of thumb, cold soups will need more seasonings than hot soups. The heat tends to enhance the myriad of flavors used when soups are simmered allowing them to intermingle with one another whereas a cold soup usually will dull the taste buds. However, remember that some seasonings such as herbs should always be added at the end of the cooking process as the heat will alter or remove all of their taste.
Always taste cold soups just before serving allowing you to adjust the seasonings accordingly. To make sure cold soups taste as they should, serve them in chilled bowls.
Also, some hot soups, but not all, should be served in pre-warmed bowls. In addition, if you will be serving hot soup as the main course, a soup tureen will help to keep it warm for second helpings and also look nice sitting on the table.
Easiest Pureed Vegetable Soup Recipe
What You Need
4 cups chicken broth 1 tablespoon extra virgin olive oil 1 large leek, rinsed, sliced 2 celery stalks, diced 5 cloves garlic, finely chopped 2 1/2 pounds seasonal vegetables, your choice, peeled, cut into evenly sized pieces Salt and freshly ground black pepper to taste 1 cup water Desired garnishes, optional
How to Make It
Simmer the chicken broth in a medium sized saucepan over low to medium heat.
Meanwhile, in a large soup pot with a lid, heat the oil over medium heat then add the sliced leeks, the diced celery, and the chopped garlic. Stir occasionally and cook the mixture over medium to low heat for about 10 minutes taking care not to allow any of the vegetables to brown.
Slowly add in the warmed chicken broth using a whisk. Bring the mixture to a simmer over medium heat then add in the vegetable such as potatoes and carrots. Reduce the heat to low then season with salt and black pepper to taste. Partially cover the pot and cook the soup for about 30 minutes or until the seasonal vegetables are tender.
Turn the heat off and allow the soup to cool for about 15 minutes before processing batches in a blender or food processer on the puree setting. Return the pureed ingredients back to the soup pot and warm over low heat for at least 15 minutes.
You may have to add in up to a cup of water if the soup is too thick.
Garnish the pureed vegetable soup with the ingredients of your choice or simply add more salt and pepper to taste and serve while hot in warmed soup bowls.
Serves 4.
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