This entry isn’t so much about ME making sensational soup, but rather the beginning of my investigation into the secret behind making kick-ass soup!
As I mentioned earlier in this blog (Celebrating Holiday Soup-ness) I planned to do a soup exchange with friends. Over the past couple of weeks, we organized such an exchange and it went quite well.
The soups exchanged were:
- Curried Butternut Squash
- Eastern European Chickpea and Sausage
- Cajun Gumbo
- Sweet Potato
- Potato & Leek
All were lovely soups! (Thanks to everyone who took part!) But it got me thinking about the soups I have made, or wish to make, and how to go about making them flavourful and awesome.
CREAM SOUPS + THE FIRST SECRET I LEARNED
In the past couple of months, I have made a couple of creamy, blended soups: roasted red pepper soup and curried butternut squash soup.
Both turned out extremely well and taught me my first Soup Secret:
A hand blender or immersion blender is amazing for blending ingredients right in the pot!
Some of you may recall my lovely blending experience with my actual blender and my butternut squash soup. Once my blender was out of commission, I wondered how I would go about making future soups and a few friends told me to use the immersion blender right in the pot. I have….and always will!
I have yet to make a kick-ass broth soup (is that what they’re called?) I’m thinking about chicken noodle, vegetable, etc. My broths tend to be quite bland. Recently, a friend introduced me to concentrated chicken broth that you can buy in a squeeze bottle. She adds that to a broth, with some soya sauce and her soups are spectacular!
So, mental note, try squeezy chicken broth and soya sauce. 😉
I’m sure there are many other secrets to making great soup, so I put it to my readers. What ingredient/s do you add to broths etc to make a soup enter the ‘awesome’ category?