Making Homemade Soups
By Sherril Steele-Carlin
Soup is really much easier to make than you might think! Even something that sounds complicated, like French Onion Soup, really doesn't take more than a few minutes of chopping and not more than an hour total of cooking.
In fact, Rachel Ray, the Food Channel's maven of 30-minute meals is a total advocate of homemade soups. All you need are a few simple ingredients, about 30 minutes, and you'll end up with some awfully good soups you made yourself! So, in honor of January, "National Soup Month," here are some tools for soups with style and pizzazz.
What You Need – The Tools
A heavy stock or soup pan is a must. These don't have to be super expensive, but they need a sturdy bottom that can stand up to long, low heat or high heat without burning the bottom of your soup. I got mine at Costco, and it is an excellent pot for stocks, soups, and stews, and cost less than $50. Look around for bargains in your own area, because the pot really is an important element in the final product.
If you enjoy creamy or cream-based soups, you'll also need an immersion, or stick blender. These little gems will puree ingredients right in the pot quickly and easily, and are a lifesaver in the kitchen. They are inexpensive, but don't buy only by price, because sometimes the cheaper ones are simply not up to the task of heavier pureeing. My first stick blender did not have enough power to really cut through the ingredients, so a heavier duty model is a must if you plan to create a lot of these type soups.
That's really it for special tools. Of course, an extra-long soup spoon and ladle are nice, but not absolutely necessary. Ingredients also play an important part in homemade soups, but the good news is, they are easy to come by and easy to use.
What You Need – The Ingredients
Probably the most important ingredient in your homemade soup is stock or broth. Don't be tempted to use water and spice it up, you can tell the difference. When adding liquid to your soups, use broth, stock, or even bouillon cubes. I use low-fat, low-sodium broths and bouillon because I like to control the amount of salt and seasonings in my soups. If your recipe calls for water, switch it to broth, and see how much better it tastes already! Adding broth helps the soup taste like it simmered all day and gathered up the flavors of the soup, even if it only simmers for 30 minutes or so.
Fresh or dried herbs are also a key to most good soups. They add a personal touch, and they also make the soup taste more elegant and finished. I have a windowsill herb garden that I use throughout the winter to help pep up meals, and it only takes up a few inches of space but gives excellent results.
So, making your own homemade soups is really easy, and the results are so satisfying, why not try a pot or two this week, and surprise your family?
