There's many reasons people love soup. Some love the many flavors and textures, others the warmth and comfort. Lots of soups are so hearty they actually make a complete meal. Of course, in the summer heat, there is always the option of choosing from the cold soup favorites. Here are just a few of the basic types of soups you can create yourself.
Most soup can be separated into hose made with a stock base and those that are non-stock based. Then there fruit soups as well, which generally do not use stock base. Stock based soups can include broth, bouillon, and consomm while non-stock based soups are typically your cream soups, purees, chowders, and bisques.
Soup stock is typically made from meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you'll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.
Purees and cream soups often make a great main course for lunch or for a lighter dinner since they're quite thick and rich. Varieties can include split pea, creamy corn or tomato, clam chowder, potato and bean purees bisques like lobster or oyster, and vegetable cream soups such as cream of broccoli or mushroom.
Then there are the fruit soups - these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe. Either stock works well.
There's nothing like well-made, scrumptious, homemade soup to make any meal complete. Remember to top your creamy soups with a simple garnish for that finishing touch. Serve soups like bean or onion in a covered soup dish, while your cream soups are best served in a round, flat soup bowl. Don't be surprised if everyone asks for seconds. - 15266
Most soup can be separated into hose made with a stock base and those that are non-stock based. Then there fruit soups as well, which generally do not use stock base. Stock based soups can include broth, bouillon, and consomm while non-stock based soups are typically your cream soups, purees, chowders, and bisques.
Soup stock is typically made from meat. The classic meat choices are commonly beef, lamb, turkey, veal, chicken, and fish. Lighter color meats such as poultry will create a light soup stock while the other darker meats will make a brown colored stock. To flavor the stock you'll typically add vegetables such as carrots, celery, and onion. These soups stocks are the basis for your family favorites including chicken soup, tomato soup, broths, and beef vegetable soups.
Purees and cream soups often make a great main course for lunch or for a lighter dinner since they're quite thick and rich. Varieties can include split pea, creamy corn or tomato, clam chowder, potato and bean purees bisques like lobster or oyster, and vegetable cream soups such as cream of broccoli or mushroom.
Then there are the fruit soups - these are delicious chilled soups that are perfect on a hot summer day. Refreshing varieties include cherry, honeydew melon, strawberry, peach, and cantaloupe. Some cold soup recipes will list fruit juices as a mixer while others use a vegetable-based soup stock in the recipe. Either stock works well.
There's nothing like well-made, scrumptious, homemade soup to make any meal complete. Remember to top your creamy soups with a simple garnish for that finishing touch. Serve soups like bean or onion in a covered soup dish, while your cream soups are best served in a round, flat soup bowl. Don't be surprised if everyone asks for seconds. - 15266
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Homemade bread is a great side dish for your soup. Bake up a fresh loaf in this great clay bread pan. You'll find that having quality kitchen bakeware helps produce great baking results.