Soup It Up

Theoretically, a soup can be any combination of vegetables, meat or fish cooked in liquid. It may be thick (like gumbo) – thin (such as consommé) – smooth (like bisque) or chunky (like chowder or bouillabaisse).

By viewing the following video you will learn about ten titillating soup ideas to warm up your winter months.

In most cases the flavors in soup mellow and meld with age. So make them ahead of time, cover and refrigerate for up to three days. (Store those made with fish or shellfish no longer than one day.) Don’t forget that soups freeze well, so it is easy to take your excess soup and freeze it for a later meal. Freezing can affect the texture and flavor of some soups, so keep these few tips in mind:

• The flavor of green peppers intensifies and onions gradually lose their flavor.
• Freezing makes potatoes soft and grainy. Wait to add when reheated.
• Thick soups tend to become thicker, so add a little broth, milk or half and half when reheated.
• Don’t freeze soups with cheese in them. As with potatoes, add when reheating.

No matter your soup to be homemade, take-out or store bought it will always be a soul satisfying dish to share with those you love.