Soups are so delicious and require no tricky cooking skills. A great use for left-overs, soups should be cheap, quick, easy and tasty. Cooking soups often requires preparing stocks, using thickening agents, sweating aromatics, caramelizing and a range of other cooking methods. Soups have countless variations but we can reduce them to seven different types.
- Bisques – Thickened with pulverized bones or shells as well as cooked rice, bisques were traditionally made from game or shellfish. On the contrary, modern bisques are simmered for a long time and cooked using combined puree and cream soup methods without the shells getting pulverized. Aside from rice, many prefer roux as thickener because the end product has a smoother texture. Cream may be added to enrich bisques, while added richness can be achieved using butter.
- Broth Soup – Making a broth or bouillon involves nearly identical methods used in making stocks. Flavoring ingredients are basically simmered for a long time in a liquid. Compared to stocks, broths are light flavoured, can be served as finished dishes and make use of meat instead of bones.
- Chowders – Although quite different, chowders follow procedures that are used for making cream soups. These are hearty soups with chunks of major ingredients like diced potatoes. The milk or cream is added while the soup is not pureed and strained.
- Cold Soups – Cold Soups are hard to classify because unique or combination preparation methods are used. They are divided into two categories, namely the cooked and uncooked versions. The most popular cooked cold soup is Vichyssoise, which is simply a cold version of a potato-leek soup puree. Uncooked cold soups rely on pureed vegetables and fruits for flavour, body and thickness.
- Consommes – A good stock is the best start to achieve a good consommé. Producing a raft is key to this kind of soup, which involves flavouring ingredients like egg whites, ground meat, browned onion, tomatoes and mirepoix. The raft is formed by simmering the egg whites with these ingredients and the stock.
- Cream Soups – A veloute base is used for modern cream soups. The end product has a smooth consistency comparable to heavy cream and may include recognizable bits of the predominant vegetable flavour or a puree of flavouring vegetables.
- Pureed Soups – Usually very hearty and flavour-rich, pureed soups are healthy and include a great amount of nutrition and vitamins. Legumes or starchy vegetables are cooked in a broth or stock, after which the ingredients are pureed. Thickening is produced by using the right amount of natural starches in the main ingredients.
The Euro-Chef Hot & Cold Soup Maker
If you want to make healthy and delicious home-cooked soups, you should consider getting your hands on a Euro-Chef Hot & Cold Soup Maker at Mytopia. Equipped with a powerful motor, I like this intelligent soup maker because it comes with a one touch operation that lets you choose between chunky and smooth settings. Furthermore, this product also doubles as a blender for smoothies and cocktails. It’s easy to clean and comes with delicious soup recipes. Cooking time is fast at approximately 15 to 25 minutes.