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How To Make Of Soup Preparation Something Easy
By Jean-Louis Vosgien
How to make of soup preparation something easy
Feel free to create as you wish! Use any combination of vegetables you want and to make a complete meal of a soup, just cut up any leftover (ccoked) meats and add at the last minute. If you have some frozen shrimp in the freezer, you can always cook them at the last minute by throwing them into the soup and leaving them to cook until they are no longer see-through. Then serve at once.
Three of the simplest techniques:
1. Basic Cream of Vegetable Soup.
Peel, wash and cut in big chunks any vegetable(s) that you want. Cover the vegetables with enough salted water (about 2 quarts of water to 2 teaspoons of salt) to cover them by an extra inch. Bring to the boil on high heat, cover with a lid, turn down and slowly boil for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time.
Then blend by putting a handheld blender directly into the pot and blending the vegetables. The longer you blend, the smoother the soup. Add a little half and half or heavy cream if you wish.
Some suggestions for soup ingredients are: the whites of leeks with zucchini in about equal quantity, cauliflower by itself or with another vegetable, edible pumpkin (found in Spanish markets), any kind of squash and frozen green peas, potato etc. Onions are always good in almost any soup along with the main vegetables but not as the main ingredient, just one small one. Experiment for yourself and see what you and your family enjoy.
2. Better-Tasting Cream of Vegetable Soup
Using the same suggestions as given above, the tastier soup takes a little more time and 1-2 tablespoons of olive oil or butter.
Peel, wash and cut in big chunks any vegetable(s) that you want. Saute for 3-5 minutes in a little oil, olive oil or canola oil or a blend of the two or butter. Make sure that you don’t brown the vegetables, as it will change the taste.
Put in a pot with water (enough to cover vegetables by an extra inch) and salt (and pepper if you like). Bring to the boil and turn down to a slow boil and cook for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time.
Then blend by putting the hand blender directly into the pot and blending. The longer you blend, the smoother the soup. Add a little half and half or heavy cream if you wish.
3. Chunky Vegetable Soup.
Peel, wash and cut in small chunks any vegetable(s) that you want. (If you want to make minestrone, use zucchini, carrots and at least two other vegetables that you want, usually making sure that one of the cabbage family is represented, like cauliflower, broccoli, cabbage or even just the leaves or well peeled stalks or these vegetables.
Sautee (in a pot) for 3-5 minutes in a little oil, olive oil or canola oil or a blend of the two or butter. Make sure you don’t brown the vegetables as it will change the taste.
Add enough water to cover the vegetables by an extra inch and salt (about 1 tsp per quart) and pepper, if you wish. Bring to the boil and then turn down to a slow boil and leave to cook for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time. Add a little half and half or heavy cream if you wish, just before serving.
Jean-Louis Vosgien as a food consultant has created numerous recipes for restaurants in many countries.
www.photos-and-recipes.com
Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.
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