Learn to cook a Restaurant Standard Soup. It is very easy to

Author: sarah

Here are some important tips that might help you to cook thebest soup with any soup recipes. 1). To make soup 1-2 days in advance to blend the flavour. 2).Reserve the vegetable cooking water and to be used in place ofplain water to get the better soup flavour. 3). Shin, marrow,neck and oxtail bones are best for stock flavoring. 4). Vealknuckles are best for making jellied stocks. 5). Add morebouillon cubes or powder as strengthener if you prefer a strong& thicker soul. 6). Cool soup uncovered as quickly as possibleby placing pot in a sink of iced water. 7). Cold soups dull thetastebuds and normally required more seasonings than hot soup.Taste and adjust before serving. 8). Use lesser salt If usingbeer or wine in the soup 9). If wine to be added to soup, itshall be add shortly before serve but not to let it boil for toolong. 10). Excess wine will make soup bitter. 1/4-1/3 cup perquart is plenty. 11). While reducing or boiling down a soupstock, do not add salt until the end. 12). If you don't like thesoup to be too salty, add half a peeled raw potato and simmerfor about 15 minutes. The potato will absorb excess salt.Discard potato after reach your desired taste. 13). If your souprequires a thickening agent, you can sprinkle some flour on topof your vegetables/meat mixture. For every tablespoon of fat youalready added, add an equivalent 1 tablespoon of flour. Sautefor a few minutes. 14). 1 teaspoon of sugar or light brown sugarwill mellow the acidity of tomato soup. 15). You can thickeningthe cream of vegetable soup by pureeing some of the vegetableswith a bit of the liquid. 16). Add your liquid to your pot suchas broth/water + bullion cubes or canned tomatoes (if yourrecipe requires some cream we prefer to add that later). If youare planning to blend your soup, it might be a good idea to beslightly conservative with the amount of liquid you add.Remember, it's always easier to add additional liquid then it isto take away. Let your soup simmer long enough to soften all theingredients. 17). Add herbs at the end to preserve the mostflavor. 18). Generally, 1 quart of soup = 6 first coarseservings or 3-4 main course serving. 19). Use soup tureen whileserving soup as main course to lend elegance to the table andkeep hot for seconds. 20). Match a light-flavored soup to a richor spicy main dish and vice versa.For further understanding, you can visit my soup recipes websiteat http://www.soup-master.com/ About the author:I have create a Soup Recipes website to share with soup lovers. Most soups are constructed in similar ways using the sametechnique. Once you've mastered this step process, it's easy toexperiment and try different kinds of soup.