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Soup and Stew Recipes

From
Thom's Recipe File

Background

Soup...

Soup is a savory liquid food that is made by boiling ingredients, such as meat, vegetables and beans inSoupstock or hot water, until the flavor is extracted, forming a broth.  Boiling was not a common cooking technique until the invention of waterproof containers about 5,000 years ago.

Over the centuries, the terms gruel— a thin porridge— and potage have become separated from broth, and stock and their refinement, consommι, have all been used to describe this pot-boiling cooking method.  The terms have shifted over time, Soupsbut the modern definition of soup and stew were established in the eighteenth century.  Soups usually are more liquid, while stews are thicker; contain more solid ingredients.  Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat.

Traditionally, soup is classified into two broad groups: clear soups and thick soups.  The established French classifications of clear soups are bouillon and consommι.  Thick soups are classified depending upon the type of thickening agent used: purιes, which are vegetable soups thickened with starch; bisques are made from purιed shellfish thickened with cream; cream soups are thickened with bιchamel sauce; and veloutιs are thickened with eggs, butter and cream.  Other ingredients to thicken soups and broths include rice, flour, and grains.

Stew...

A stew is a common food made of vegetables and meat in some sort of broth or sauce.  The line between stew and soup is a fine one, but generally a stew's ingredients are cut in larger pieces, and a stew is more likely to be eaten as a main course than as a starter.  There are exceptions though — an oyster stew is more like a soup, for example.  Stewing has a long tradition in cookery.  Popular recipes for regional stews, such as gumbo, bouillabaisse, Brunswick stew, and burgoo, became common during the 19th century and have increased in popularity during the 20th century. • The best soups are made with a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time with a good soup or stew.

Soup and Stew Tips...

These tips are from About.com Home Cooking and they are found at
http://homecooking.about
.com/od/soups/a/souptips.htm


• Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.

• A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

• Ideally, cold soups should be served in chilled dishes.

• If the soup is not intended as the main course, you can count on 1 quart to serve 6. As a main dish, plan on 2 servings per quart.

• Since liquids boil at a lower temperature at high altitudes, you may need to extend recipe cooking times at altitudes above 2500 feet.

• To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top.

If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.

• Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.

• Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.

• If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. (Save the potato for the cook's treat!)

• Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

• Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

• Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

Is it soup or chowder or bisque or ...?

Whether you are experiencing warm weather or cold weather right now, there is a soup just perfect for your climate. A steaming bowl of hearty soup can warm you to your toes in winter, while a bowl of classic chilled gazpacho or a fruit soup is perfect for those hot summer days. The spotlighted soup and stew recipes can serve as appetizers, main dishes and even desserts.

Soup and Stew Definitions

It may seem rather silly to define soup, since it is so elementary. However, do you know what gazpacho, bouillabaisse or bisque are? What's the difference between a soup and a stew or consommι and bouillon? Take a look at this soup glossary of some common and not-so-common variations on the soup theme.

Soup Thickeners...

• The best method to thicken most soups and stews is to remove some of the cooked vegetables, puree in a blender, and return the pureed mixture to the pot.

• If you are short on veggies or there are none in your soup, make a paste of flour mixed with twice as much cold stock, milk or water. Add the paste and stir slowly at a simmer for about 5-10 minutes. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup.

• A roux of butter and flour can also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes.

• Cream is another alternative to not only thicken soup, but to also add a luxurious richness.

• A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken, but should not be boiled because it will break down.

Recipes

• Any Bean Any Bone Soup 

• Austrian Goulash 
• Baked Potato Soup 
• Basic Beef Stew 
• Basic Vegetable Soup 
• Beef Noodle Soup 
• Beef Stew 
• Beef Vegetable Soup 
• Beet Soup

• Brunswick Stew
• Brunswick Stew II
• Busy Day Beef Stew
• Carrabba's Italian Sausage Lentil Soup
• Chicken Coconut Soup with Lemongrass
• Chicken Mushroom Soup
• Chicken Sausage and Rice Soup
• Chicken Soup
• Chicken, Tortilla, and Lime Soup
• Chili Soup
• Chili Vegetable Soup
• Chippewa Lakes Chicken Wild Rice Soup
• Crawfish Bisque
•

Cream of Corn Soup

• Cream of Mushroom Soup
• Cream of Tomato Soup
• Creole Chicken Stew
• Crockpot Beef Stew
• Czech Beef Stew with Gherkins
• Donna's Vegetable Soup
• Easy Chicken Gumbo
• Egg Drop Soup
• File Gumbo
• French Onion Soup
• Fresh Tomato Bisque
• Fresh Tomato Soup
• Fresh Tomato Soup - My Favorite
• Gazpacho
• Glorious Gazpacho
• Goulash Soup
• Hearty Goulash Soup
• Gravy for Stews and Pot Roast
• Ham and Split Pea Soup
• Hanoi Beef and Noodle Soup
• Hearty Beef Soup
• Hearty Split-Pea Soup
• Helen's Bean Soup
• Home Made Beef Vegetable Soup
• Homemade Chicken Stock
• Horseradish Soup
• Hot and Sour Sichuan Soup
• Hot and Sour Soup
• Irish Beef Stew
• Irish Lamb Stew
• Irish Stew
• Italian Bean and Pasta Soup
• Lamb Stew
• Lamb Stew very Tart
• Lobster Bisque
• Lobster Bisque from South Beach
• Minestrone Siciliano
• Minestrone Soup
• Mother's Vegetable Soup
• Mushroom Clam Chowder
• Mushroom Soup
• New England Clam Chowder
• Old Fashioned Vegetable Beef Soup
• Onion Soup
• Peanut Butter Soup
• Pea Soup
• Pho Stock
• Pickle Soup
• Pork Dumpling Soup
• Potato Soup
• Potato Soup European Style
• Potato & Corn Chowder
• Quick Beef Stew
• Quick Tomato Soup
• Red Lobster Lobster Bisque
• Scandinavian Chicken Soup
• Scandinavian Smoky Pea Soup
• Seafood Bisque
• She Crab Soup Lynnhaven
• Shoney's Beef Cabbage Soup
• Shoney's Beef Vegetable Soup
• Shoney's Clam Chowder
• Shredded Pork Cellophane Noodle Soup
• Southwestern Stew
• Summer Fresh Tomato Soup
• Thom's Special Bean Soup
• Thom's Special Tomato Soup
• Thom's Tomato Soup
• Thom's Vegetable Beef Soup
• Tortilla Soup
• Vegetable Beef Stew
• Vegetable Soup (Lo Cal)
• Vietnamese Beef Soup
• Vietnamese Pork and Noodle Soup
• Wonton Soup

 

 
 
     
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