Soup Tips

Just a few tips for soup making:

* You can give canned broth a little extra flavor

by simmering reserved chicken or meat bones
in the broth for 15 minutes. Then strain the liquid and use it for your soup.

* If you have any leftover cooked pasta, meat, or vegetables - use them for instant substance. Most cooked vegetables can also be pureed and then stirred in to thicken soups.


* You can give canned broth a little extra flavor

by simmering reserved chicken or meat bones
in the broth for 15 minutes. Then strain the liquid and use it for your soup.

* Don't boil your soups for too long, you'll lose

the color.

Did you know that Lettuce loves fat: Fat can be removed from hot soup by floating a large lettuce leaf on the surface.

Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes. Discard the cubes before they melt.

A cold soup should always be thoroughly chilled. Prepare and refrigerate the day before, if you can. When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer