By: Steve Bowyer
Submitted: 2012-02-19 19:43:09 | Word Count: 1178
If it freezes outside, there is nothing better than a hot soup to warm up again. But such a soup has a lot more to offer. Whether spicy, mild, with vegetables, meat, fish, pasta, potatoes or rice, as a snack between meals, appetizer or main dish - soups, stews and hearty are varied, nutritious, tasty and healthy. Right now the winter season, countless local vegetables that are rich in vitamins and minerals into our bodies and just what he needed full of energy to get through the dreary days of the year. The use of onions, herbs, or garlic also boost the immune system, as these ingredients contain anti-bacterial substances. Many Asian spices soup is said to have also a variety of beneficial effects. Whether recipe grannies, the latest self-creation, or the quick snack in the soup bar, the incredible diversity of the "broth" are no limits and can even earlier Suppenkasper to mutate true connoisseurs.
General principles and tips and tricks for soups and stews
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Soups and stews made easy?
Vegetable soup Why is it that we prefer to move quickly once a pizza in the oven, rather than a strong cabbage soup or a healthy vegetable stew cook? This soup is so easy and delicious to prepare and you can vary them according to their taste. Everything tastes what's in the pot, it can be a great leftovers or a soup culinary quality. But what to look for and what kinds of soup are there?
Stew or soup - what do you prefer?
The stew is a soup, but with thicker consistency. The vegetable and meat content is higher than the proportion of liquid. While a soup spoon should be corrected because it has less contribution as broth, you can use the pot probably know this knife and fork to break up large pieces of meat or sausage. Stews are a full meal, while most soups tend to be eaten as a snack or appetizer. Here you make a distinction between clear soup or bound. A clear soup is a broth from cooked chicken, beef or vegetables, eg Julienne, egg, meat or small Klößcheneinlage - a bound can be a pureed vegetable soup, or that a roux is prepared to "bind" the soup or make pudgy. This goes well with cream or creme fraiche.
What is pure?
Everything is allowed, it all depends on your taste and the type of soup. This can be a certain vegetable to be (eg, carrots, onions, leeks, celery, cauliflower, broccoli, kale, kohlrabi), pulses, meat (eg chicken, game or beef), fish (eg shrimp), potatoes, rice, grains or pasta , various spices (eg pepper, chilli, nutmeg, star anise) and herbs (eg oregano, parsley, coriander), or coconut milk and curry pastes.
Simple and elaborate soups
So completely flat can categorize the difficulty of soup is not one. For some it is a breeze to make a chicken stock, because he has done so often, someone else has probably already problems in the production of a broccoli cream soup. Everyone should be able to assess his skills, but also from time to dare to new.
Basically, there are soups that are easily made (eg, pureed soups, cream soups, some Thai soups) soups, which have many different ingredients and take more time for preparations to complete (eg, stews, vegetable and noodle soup) and soups, both a need some cooking time and require more effort (eg scalding, funds, consomme, etc.). In our recipe database to find the way to full details of each soup for difficulty and the time intensity, so you can pre-judge whether a prescription is a challenge for you or can be made with the left.
Potato soup
* For the production of vegetables, chicken or beef broth is best to use the biggest pot you have, because the ingredients must have space
* Meat, for example for a stew, can also be roasted in advance, so the flavor intensifies
* Cut vegetables ingredients into something equal pieces, and give the vegetables in the order in the soup, as it just does - so you avoid that as potatoes still raw, while the leek disintegrates already
* Pasta, grains or rice cook rather separately and added later, as they spoil the soup else or even "slimy" make
* Is not a stock has become clear, one can enter into a beaten egg whites - that surrounds the turbidity, remove it after a few minutes the egg whites with a scoop back
* Star anise, cloves, bay or similar spices, which were later would not have on your plate, because it can be uncomfortable when you bite on it, can put into a tea infuser and fastened to the pot before serving, easily removed from the soup pot
Soup Bars - a healthy snack between
Chili soup in more and more larger cities to shoot soup out of the ground floor restaurants. No wonder, as the demand for "wholesome fast food is growing steadily. Döner, Pizza, or the boring sandwiches at lunch are now being replaced by light tasty soups. This is not only a stylish but healthy alternative to the otherwise mostly greasy energy robbers. How nutritious soup is depends of course on the ingredients. Such a stew of course contains more fat than a broth with pureed vegetable soup or a deposit. Nevertheless, a light soup fills your stomach, especially with lots of nutritious and vitamin-containing liquid, which compensates for our mineral balance. Although she makes it too full, but our digestive system is not burdened excessively, so we then strengthened again and ready to go to work. But the pleasurable "spoons" of the soup also has a relaxing effect on the brain, so you can even switch off the biggest stress for several minutes.
Every day, the guest, in a soup bar to select from several variations of freshly prepared, which he either eat in the bar or take in different sized sealable cups to the office. The soup diversity here is no limit to the soup kitchen can always coming up with new, varied recipes. In addition to classic and seasonal soup offerings, such as Cream of potato, bean or tomato soup, there are also exotic creations, such as Chicken in coconut milk, lentils and orange, or carrot-ginger soup, cold or sweet soups. For those who want to have to bite even the right thing, to be served free bread.
It is important to the soup bar owners in particular the use of fresh and natural ingredients, prepared preserves vitamins. Some of them even get their food to pass directly from the producer to save long delivery distances, and hence the price and freshness benefit to their customers. In contrast, does not question the use of preservatives, dyes and binders. And you can taste it! Try the soup bar in your area but a try.
If you now get an appetite but have no soup bar in their neighborhood, but a microwave in the office, then take her home-cooked soup, but just to work! Your favorite soup you will certainly find in our recipe database!
Author Resource:-
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