Comforting Fall Soup Recipes for Cozy Nights
When you think of fall soups, you think of warm and cozy knit socks and blankets—bundled up on the couch with a fire, aromas wafting from the kitchen. A slow cooker or stock pot on the stove simmering with a mouth full of yumminess. Fall time includes pumpkins, squash, butternut squash, French onion, Lentils, and everyone’s favorite turkey noodle soup.
Fall is also synonymous with sweater weather.
Creating content for this podcast, Fall Soups, taught me much about soups. For example, Luxury Soup is a bisque, a creamy, rich soup often made with lobster, crab, and shrimp. It is usually thickened with cream and enhanced with white wine or Brandy.
Read below for more information and helpful tips on how to make homemade soup, what the top soups are around the globe, how to classify the body of a soup, and, of course, a few homemade soup recipes for you to use at home. #bonappetit
7 Tips to a Successful Homemade Soup
- Sturdy Pot – to transfer the heat evenly while cooking
- Saute the vegetables
- Start with a good broth
- Cut vegetables to the correct size
- Stagger the additions to the pot
- Keep simmer steady; no boil
- Season before serving
Top Soups of the World
No matter where you are or where you go, every culture has a tried and true recipe for their favorite soup.
Gazpacho – Spain, Harira – Morocco, Laksa – Malaysia, Yayla Corbasi – Turkey, Minestrone – Italy, Tom Yum – Thailand, Tortilla Soup – Mexico, Caldo Verde – Portugal, Pho – Vietname, Soupe a l’Oignon Gratinee (French Onion) – France, Wonton Soup – China, Chupe de Marisco – Peru, Soto – Indonesia, Chowder – USA, Tacaca – Brazil, Goulash – Hungary, Tinola – Phillipines, Ramen – Japan, and Borscht – Russia/Ukraine.
Episode #57, Fall Soups
The Classification of Soup
If the grocery store had classified soups in the soup section, I might have realized they would have characterized the body of the soup as something to pay attention to. Enjoy reading the breakdown of a transparent liquid into a hearty, chunky soup.
Thin Soup is a clear liquid prepared without a thickening agent. It can be served plain or garnished with various vegetables and meats.
Passed Soup or Consomme adds ground meat and vegetables like carrots, celery, onions, tomatoes, and egg whites to the broth.
Unpassed Soup, also known as broth or bouillon, is a typical clear soup made from chicken, beef, vegetable, or mushroom varieties.
Thick Soups are thickened using cornstarch, cream, vegetables, or gelatins.
Bisque is a creamy thick soup consisting of shellfish puree thickened with rice or cream.
Cream Soups are prepared with a puree of vegetables, poultry, fish, or meat and thickened with bechamel sauce or a cream finish.
Veloute is a soup with a velvety smooth texture and appearance using egg yolks and cream.
Chowders are chunky, hearty soups made from fish or shellfish, thickened with potato, and finished with cream or milk.
Puree Soups are made by simmering high-starched vegetables like potatoes or pumpkin in stock and then puree the soup.
Cold Soups are popular in hot weather countries for obvious reasons. They are served cold but not chilled.
Fall Soup Recipes
To make your favorite style of homemade soup, use the recipes below and enjoy!!
https://www.food.com/recipe/autumn-soup-93684
https://www.foodandwine.com/soup/fall-soup-recipes
#homemade #soup #fallsoup #broth #chowder #thickandchunky #Fallcooking #fallsoups
