I generally have a hard time envisioning soups as meal-worthy unless for a light meal, or to be served with something more substantial. But then again, I have rarely made soup so my views aren't really all that surprising!
There are two types of soups that Ruhlman discusses: clear and pureed. Clear soups are broth based soups, like classic chicken noodle or miso soup. Pureed soups have a pureed base of vegetables, such as potato, corn, or even fruit soups. As with all cooking, proper seasoning of your soups is extremely important and can transform a dull soup into something extraordinary. Tasting not only for salt, but also acid, is key to making soup. His takeaway tip, as taught to culinary students, is to season a spoonful of the soup (with salt, acid, etc) and notice how it improves, or worsens, the flavor.
Garnishes can play an equally important role in your soups as well, adding a textural dimension that is especially pleasing to the palate. Easy garnishes include crackers on the side of the soup bowl, to homemade croutons floating atop, to blanched and diced vegetables in a pureed soup.
1 comment:
Yeah I turned into a soup lover. My favorites are chicken rice/barley soup with plenty of veggies and home made pressure cooker chicken broth. Also love vegan "Cheesey" broccoli potato soup and Italian chickpea and egg noodle soup.
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