When you are will making of soups, the first that you know soup is liquid food. It made from combination of vegetable, broth, meat or fish and fruits. Usually it serves in hot or warm. The principal of making of soup is how to make the right proportion of the whole ingredients.
There is one thing to know that the roots and herbs should be wash properly. Total water shall be proportional to the quantity of meat and other ingredients. You must remember a pound of meat using several liters of water. Half it amount for gravies. In mthis soups or gravies, to be simmering is the best.
Making of Soups will take few hours. It is may be from three to six hours to cook. It is much better to prepare the day before it needed. Naturally, making it is base of homemade broth and fresh ingredients. If you do this method it will take a long time. But it will have the best result then.
Removal the fat while making of soups
When it comes for making of soups, you may imagine it becomes healthier and tastes better soup. You can get it by remove the fat from the meat. Just choose and try the following technique to remove it.
I suggest you to use a large spoon. It will help to skim the fat off soup as it simmers. Place the pot in proper to one side of burner. It is to accumulate fat on one side of pot and it will easier to remove fat. You can also adds lettuce leaf in a pot, the grease will absorb from the top.
You can do another way to remove the fat. Place cooked soup and stew inside the refrigerator for overnight before serving. The fat will rise in layer at it top. The fat removal by breaking it up and lift it away with spoon.
If we have no much time making it and we don’t want the fat on our soups. Place an ice cube in the soup. It will help congeal the fat and you can remove easily.
Five types making of soups
There are five types making of soups in common. Those are Court Bouillon, Consommé, Chowder, Bisque, Broth & Bouillon and the last is Bouillabaisse.
Court Bouillon: This is actually is a broth. This soup is cooking from various vegetables and herbs. It is also adds with onion, cloves, carrot and garni (bay leaf, thyme, parsley). Sometimes adds with a drop of wine, vinegar or even lemon juice.
Consommé: This is kind of clear soup. It is made of strained meat or vegetable broth.
Chowder: a chunky and thick soup or stew. This is containing seafood, potatoes, and milk or cream.
Bisque: a rich thick cream soup. This soup used to be containing seafood. Nowadays, you can see newer recipes that use vegetables and poultry.
Broth & Bouillon: This is kind of a strained liquid. It is cook with meats, vegetables or fish. All it ingredients mix with the other seasonings in water.
Bouillabaisse: This is a highly seasoned seafood stew. It is cook from many ingredients such as; shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.