Soup is a healthy and nutritious way to start any meal and in these days of higher food prices it’s also an economical way to stretch your food budget. A
large pot of soup can produce enough soup for 8 to 10 hungry adults and many recipes can be double or tripled so that you can freeze the extra
for those days when you’re just too tired to do anything more than defrost and serve.
1. Make soup 1 to 2 days in advance to let flavors blend.
2. Reserve vegetable cooking water and use in place of plain water to improve soup flavor.
3. If soup tastes thin or weak, add bouillon cubes or powder to boost the flavor.
4. Cool soup uncovered as quickly as possible by placing pot in sink of ice water.
5. If you’re using beer or wine in the soup, reduce salt content slightly.
6. When adding wine to soups add it just shortly before serving and do not let it boil.
7. Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.
8. If soup is too salty, add half a peeled raw potato and simmer about 15 minutes to absorb excess salt and then remove potato.
9. 1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
10. Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.
11. Add fresh herbs at the end of cooking.
12. 1 quart soup equals approx. 6 first-course servings or 3 to 4 main course servings.