One of the nicest things youcan do for your family and
yourself is to make a warm,
nutritious pot of yumminess.
Mmm, just smell that aroma
of love and healthy goodness!
What? Your soup comes
out of a can? Or worse, a dried
bag of dessicated sawdust
and what-used-to-be vegetable
chips? Oh, horrors, especially
when it is so easy to make
whatever kind of soup
you're in the mood for.
It's that easy! Let's examine the parts individually...
Liquid base: Usually about 2 quarts, you can use stock/broth or water. Begin by boiling chicken, or fresh bones cut away from chicken, beef or pork. You can also make a delicious seafood stock by boiling shrimp or other shells instead of discarding them. Use all root vegetables if vegan is the way you roll! Miso Paste, made from fermented soy beans comes in three varieties and is great for that Asian flavor base. Sounds gross but it's like soy sauce and very good for you by the way. Toss in ends of celery and other root veggies or don't.
In this economy I reccommend using your head and being creative with everything you can possibly use! After all, you paid for it, why not use it if you can! Make lots and freeze it, strain it or don't. Make stock any time you can and use it for gravy, cooking rice, cous cous, polenta, sauces, etc. And remember... wine is a liquid too! (Don't use more than a 1/2 cup of white or red wine or sherry for beginners!)
Veggies: Root vegetebles like celery, fennel, carrot, parsnip, onion, garlic, and winter squash are made for soup. They can be tossed into the pot at any point in the process. Saute first in the pot before adding liquid or roast any or all of them for even more intense flavor. Cube into large or smaller pieces depending upon your choice of chunky or smooth soup (as smaller pieces will be obliterated). Butternut squash is awesome for soup. I like to roast it first for better flavor and quicker cook time. Add in a cup or so of pureed pumpkin to any soup for a thicker and much more nutritious way to sneak Vitamins A,C,E, lots of minerals and fiber into kids diets
Almost any vegetable can be used. (Cucumbers are not reccommended and Iceberg lettuce turns bitter.) Canned tomatoes are always welcomed to the party and may be featured or just added for color and flavor. Make use of frozen vegetables. They are easier to keep and are a stellar bargain. Simmer them in the broth til tender. Don't overlook the leafys like spinach and kale. A word of caution. Use cruciferous veggies (broccoli family) with caution as they have an unpleasant sulphury odor and taste when overcooked. Broccoli and cauliflower make wonderful creamy cheesy soups though. More about that later... Add sauteed mushrooms, corn, green beans, peppers and peas at the end of cooking as they do not need to be cooked to death.
Meat: As suggested before, chicken or turkey can be boiled til done and removed or left in to fall apart. Bone removal will then have to be done when cooled.
Another flavor packed idea is to brown the meat in the soup pot first then deglaze the yummy bits from the bottom with liquid. (Here's where wine works well.) Of course you can finish the meat in the oven then re-add if you don't like boiled meat.
Starch: Pasta, rice, barley, beans, potatoes... a few tips...
Put rice or barley in at the beginning with cooking liquid. Soak beans overnight and precook before adding. Split peas and lentils may be soaked but it's not necessary. Potatoes can go in raw, cook til fork tender. Pasta can go in raw but it will suck up a lot of liquid, so beware, and it will continue to do so even in the fridge (if there is any deliciousness left over!) Better to cook it first and add into each bowl.
Herbs & Spices: Salt is a must. I know the health freaks are moaning right now, but if you don't enhance the flavors now your family will be pouring it on later and that's when too much is added. Red cayenne, black or white pepper is highly reccommended. It's best to add herbs later on in the cooking process so they don't get bitter or lose their bright color. Typical pot herbs are Thyme (pronounced "time"), Oregano, Basil, Marjoram, Sage & Savory. All can be used fresh or dried. Mix and match, experiment, but go easy at first. You can always add more, but you can't get the flavor out if it's overwhelming!
Oregano, Thyme and Basil accompany many tomato based soups. Marjoram and Savory go great with vegetable and potato soups. Sage is a must with chicken and sausage. Curry powder is a wonderful addition to butternut squash. Nutmeg loves green leafys like spinach.A few last minute thoughts...
*Any soup can be as smooth or chunky as you like. Use a stick blender (affectionately known as the "boat motor") or a regular stand blender to puree some or all of your creation. Be very careful with the blender because hot liquids want to explode when you turn it on! Use a towel pressed over the top! The corn chowder in the photo is half blended.
*Make creamed soups by creating a "roux" (pronounced "roo"). Cook about a tablespoon of flour in the same amount of oil for a few minutes to get rid of the "pastey" flavor. Then add 1 cup of milk (or cream if you dare!) Stir to combine and on medium high, let thicken a few minutes, then turn down! Do not let it boil over or cook so long that it separates. Add grated cheddar or jack cheese and let gently melt in while stirring to make a cheesy soup such as Cheesy Corn Chowder, or Broccoli Cheddar or Creamy Cauliflower! YUM! Always stir creamy stuff into finished masterpiece at the end.
*Fresh herbs are beautiful on top of each serving bowl. Parsley, scallions or basil ribbons are delicious and pretty.
*Please tell me your ideas, suggestions, recipes, comments, etc, on the Naturegirl Facebook page!
http://www.facebook.com/#!/pages/Naturegirl55blogspotcom/179742785379196 Thank you! And Bon Appetit!
