Soup is a liquid to thick dish that can be made from stocks and other ingredients.
Soup deposits are often added to the soups, which are usually served as starters. A difference is generally made between clear soups such as chicken soups, in which broths are used as the basis, bound soups such as cream or cream soups, as well as hot and cold. Clear soups are usually served in cups, while bound soups are served in deep plates.
Internationally, as with other dishes, the common soup types differ. In Europe, for example, pea soup is widespread. In America, the so-called gumbo dish is a spicy stew that is thickened with dark roux and in Asia, noodle soups are particularly widespread.
What makes the perfect soup?
![[Translate to English:] leckere Suppe](/fileadmin/user_upload/dieperfektesuppe/suppe2.jpg)
1) Not too thick
2) Serve above 70 degrees
3) Use fresh ingredients
1) As a layperson, do not use too special ingredients
2) Do not put all the ingredients in the pot at once and cook them together.
Soups can be put in a closed box in the refrigerator for about two to three days. When serving again, it is recommended to season the soup a little. You can also freeze the soup in a freezer-safe box. After thawing at room temperature or in the refrigerator, you should heat up the soup and season it a little as well.
Even to the best of chefs, something can go wrong. In this case, staying calm and saving what can be saved, is probably the best advice.
With the following smart tips, some occurring mistakes can be made undone:
Depending on the recipe, add milk, water (cold) or cream and a pinch of sugar, like a squirt of lemon juice. Or you can cook a raw potato cut into small pieces.
No problem with cream soups!
Simply stir in milk, cream or coconut milk.
Kippen Sie die Suppe vorsichtig in einen neuen Topf und kochen Sie weiter.
Carefully pour the soup into a new saucepan and continue cooking.
Stir in the middle of the pan with a whisk and add a dash of cold water. To prevent boiling over, you can brush the edge of the pot with oil.
A soup pot is one of the most important tools when preparing soups. Common sizes are in the range from 7 to 14 liters. Soup pots are narrow and tall.
The strong base of the soup pot absorbs heat and, ideally, distributes it to the wall of the pot without any loss of energy. The less energy is lost, the faster the soup is ready.
A stock pot is usually made of stainless steel. This is robust and easy to clean. It is also important to have a lid with a good fit.
The best-known manufacturers of pots include WMF, Fissler, Silit, Tefal and Elo.
Popular soup pots are among others The Fissler Orginal Profi Collection saucepan.
The Josef Strauss Le Stock pot with a capacity of 24 liters, also suitable for induction.
As well as the cheap Winco SST-8, 8-Quart 6.75-Inch High 9.5-Inch Diameter Stainless Steel Stock Pot.
Soup ladles are usually used to transfer hot liquids.
These usually consist of plastic, wood, stainless steel, real silver or are silver-plated.
An ordinary soup ladle consists of a semicircular part for scooping the liquid and a long handle made of stainless steel or plastic.
When buying a soup ladle, you should pay attention to the handle length, the shape, the cleaning effort and the heat resistance.
With a set like the 12-piece set made of silicone, you also get a generous amount of accessories.
In order to make the perfect soup, there are a few tools that support it or even do all of the work. So-called soup makers will cook the soup for you. The soup is ready in a few minutes and can be enjoyed. Some soup makers such as the Phillips HR Viva Collection soup makers are also suitable as mixers and for making jam.
There are a lot of ways to season soups.
Parsley, chives, dill and basil give many soups and stews a tasty twist and fresh, appetizing greens.
You can also buy herbs frozen.
Bay leaves, thyme, savory, oregano and rosemary are particularly suitable as dried herbs. Nutmeg pepper and chilli as well as cayenne pepper are also always good choices.
Tip: Cut the fresh herbs just before usage and add them a few minutes before the end of cooking so that they stay aromatic
If a bit of acid is still missing, oil and vinegar can be used to season the soups. Depending on the dish, herb vinegar, wine vinegar or balsamic vinegar, but also lemon juice can be added. Flavored oils such as chilli or ginger oil provide a special flavor note, while pumpkin seed, walnut or olive oil are also good for your health.
For the final kick, you can also stir in spicy sauces and pestos.
Less is more: start seasoning slowly. Try again and again until the optimum taste is achieved.
- Soups can be spiced up with peas, the balls made from flour dough that are deep-fried.
- Cauliflower can be used in many soups. Cauliflower works well in cream soups, as well as in beef and other broths.
- Champions are a healthy addition to soups.
- Croutons are one of the most versatile soups. They look great in both cream soups and broths. As an alternative to croutons, you can also use pumpkin or sunflower seeds.
Classic chicken soup is one of those dishes that everyone has probably eaten at some point. It's easy to make and traditionally considered a good cold remedy and general strengthening remedy. Chicken soups are also often served as a starter.
| a | soup chicken |
| a | celery perennial |
| a | perennial leek |
| a root of | parsley |
| three to four | carrots |
| Amount of | salt as desired |
| Amount of | pepper as desired |
| Amount of | pasta |
| if desired | chicken broth |
| 1 | Wash and peel the vegetables |
|---|---|
| 2 | Cut the vegetables into small cubes |
| 3 | Add about 3 liters of water to a large stock pot and cook it with the soup chicken for about half an hour over medium heat. Tip: Use a larger pot rather than a smaller one |
| 4 | Now add the carrots, parsley and celery. Let everything cook for another 15 minutes. |
| 5 | Now add the leek. |
| 6 | Now season with salt and pepper. Tip: You can also add a little chicken broth to add a little more flavor to your soup. You can add more salt or broth as needed. |
| 7 | Cook the soup noodles in a suitable saucepan. Tip: Do not cook the noodles all the way, as they will cook through a little later in the soup. |
| 8 | Take the saucepan off the stove and drain the pasta. |
| 9 | Now cut the soup chicken into bite-sized pieces and add the soup chicken and noodles to the soup. |
| Finished! | Bon appetit! |
| tip | Don't save at the wrong end. Fresh vegetables and good meat can make all the difference in taste in the end. |