| Soup Tips from Chef Jamie Gwen |
From "DIY Cooking"
episode COK-109F |
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Chef Jamie Gwen shares tips on the basics of soup. Creating soups from scratch is a simple and healthful option. Once you know the basics, you may never turn to the can opener again!
The first and most basic step to creating good soups is to understand the different types you can make: - Broth, or consomme (figure A) -- a very clear, basic soup; chicken stock falls under this category.
- Puree, or bisque (figure B) -- smooth in texture, like tomato or split-pea soup; rich and thick, usually containing cream.
- Thick, or chowder-type, soups (figure C) -- usually seafood based and generally topped with croutons or cheese; add a simple salad for a perfect meal.
The basis of just about any hearty soup is a stock. Chef Jamie likes to make her own homemade stock rather than use canned stock. Canned stock is okay, she says, but if you're going to use it, she recommends buying a low-sodium stock.
You can clean out the fridge and make homemade stock. Just fill a large pot with water and add vegetables: for instance, chopped celery and carrots and a whole onion with the skin on. Still have a chicken carcass from Sunday dinner? Just add it to the pot, along with garlic gloves, salt, peppercorns and parsley stems (figure D). Cook for an hour to an hour and a half, then remove from the stove and strain the stock. The result is a rich, wonderful broth good for just about anything.
You can use pastas (figure E) in soup -- for instance, linguine noodles, or you could try rice noodles or tortellini. Whichever protein or carbohydrate you choose, you will find that it's a great way beef up your stock, nutritionally speaking.
There are many ways to thicken soups: cream, butter, egg yolks. One of the simplest ways is to use the properties of the ingredients themselves.
Here's a great idea for serving a hearty soup: slice the top from a round wheel of bread, lightly toast it and fill it with soup for an edible bowl (and easy clean-up)..
Web site resources for Soup: White Chicken Stock from Food TV.com Vegetable Stock from Food TV.com Miso Soup from Food TV.com Basil Tomato Soup from Food TV.com Cream of Leek and Potato Soup from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Good Day for Soup: Over 200 Recipes For Any Occasion
Model: 0811804674
Author: Jeanette Ferray
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Saved by Soup: More Than 100 Low-Fat Recipes to Eat and Enjoy Every Day
Model: 0668153003
Author: Judith Barret
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection
Model: 075480240X
Author: Debra Matthews
(2000)
To order this title from Amazon.com, click here.
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
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