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Creating soup

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sunflower

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For well over 50 years now I have been making homemade soup. Only on occasion when in a hurry have I used canned soups although I have used canned soup in some recipes.

When I was a young married my husband and I became friends with another couple. The man was a chef in a large hotel. He gave me some pointers I often use today about making a good homemade soup base. Include water (although now I sometimes use already made broth) celery, onion, parsley and peppers (pieces) along with butter, salt and pepper. He said boiling that along with meat or poultry (if you chose) makes a good base for any kind of soup. Add other things to make different kinds of soup.

Basically I don't use a standard recipe for making my soups although I think it is fine for those who do. The kids while growing up considered me to be creating a different soup every time. Actually in a way that is how it turns out. They are in their 50's and still like Mom's soups. And my older daughter often asks for hints. My son worked in a restaurant when he was in college to help pay for his expenses. And now he is really a gourmet cook even though he is in a different kind of business. He used to hang around the kitchen a lot when he was a kid..more than my two girls. hmmmm

My granddaughter has a degree in communications and hospitality and works for an events center as a coordinator of catering. She gives me hints on various simple techniques. Never too old to learn and try something new.

How do you make soup?
 
this is a very helpful thread for me. i just got back into eating soup, and the premade, canned stuff...

isn't -terrible- but it leaves much to be desired. plus, im getting into cooking, in general. so now...

off to another corner of The Internet, so I, too can be a DIY soup expert. :)
 
The most difficult one I've ever attempted (and failed at more than gotten right) was gingered carrot and mushroom soup.

If the flavors are balanced it is wonderful. But let the ginger or carrots get too strong and it's just about trash.

Of course fresh ginger, carrots, and mushrooms are the chief ingredients.

And much like sunflower I cook by taste and sight.

Problem I had with this soup was difficulty in making, lots of time in adjusting the soup, and then low demand. (All vegetarian soups don't sell as well as others)

One of the flashiest soups was a version of Tortellini Soup.
A rim soup bowl is served to people with a small pile of cooked tortellini.
It doesn't look like much.
But hidden underneath the tortellini are a very small dice of red, green, and yellow peppers and tomato. Also a dot of special made type of pesto heavy with thyme and a hint of oregano as well lots of basil...very little oil and no pine nuts.

Then when clear hot golden consomme is poured for each individual, the bowl explodes in swirling colors and aroma. It's quite the show for a soup. Taste ain't bad either. But do go easy on the pesto...it can overwhelm the flavors.
 
First goes don't always work well :lol
You can always play with it with cold water before you "go live"...it will be extra work for the brunoise (french for extra fine dice) but if it means making a better show...I'd say go for it.
 
You can always play with it with cold water before you "go live"...it will be extra work for the brunoise (french for extra fine dice) but if it means making a better show...I'd say go for it.
Going to do that
I like playing about.
Would I be able to freeze some?
 
Going to do that
I like playing about.
Would I be able to freeze some?
Dunno...
Never tried.
Consomme I've always served fresh. Never tried freezing it. The diced stuff and pesto are never going to survive freezing.
And as far as the italian sausage tortellinis I've always made them from scratch too... never tried freezing them either...but you could try buying frozen ones.
 
Dunno...
Never tried.
Consomme I've always served fresh. Never tried freezing it. The diced stuff and pesto are never going to survive freezing.
And as far as the italian sausage tortellinis I've always made them from scratch too... never tried freezing them either...but you could try buying frozen ones.
Have to make it myself. Won't bother trying to freeze. Thanks John..
 
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