Making Soup
Here is a general guide to making soup.
No matter what type of soup you are making, there are a few basic steps that you’ll almost always follow.
Saute – First you’ll heat some olive oil or butter and add whichever ingredients should be sauteed. Anything that we want to brown (carrots/onion/celery), or anything that we need to cook out (onions, garlic, tomato paste).
Liquid – Next the liquid is added, and whichever ingredients will simmer in the liquid. The liquid can be any number of things – chicken or beef stock, vegetable stock, wine, tomato sauce, etc. It’s usually preferable not to use water, as water dilutes flavors rather than adding flavor.
Simmer – Some ingredients do not need to saute, and are thus added when the liquid is added. For example, potatoes, beans, rice.
Puree – This step is of course optional, as many soups are left chunky and rustic.
Finishing – Soups can be finished and garnished many ways. Some ingredients are added at the very end of cooking – for example pesto, olive oil, and grated cheese. Pasta is usually added at the end, precooked, to avoid it overcooking. Rice can also be precooked and added at the end.
See the Soup Page for recipes and photos.
