728x90
my iParenting
From Our Sponsors
e-newsletters
Sign up to receive our free weekly e-newsletters

new terms of use
new privacy policy
award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Home › Articles › Food A-Z › The Story of Soup

The Story of Soup

The Appeal of Soups, Stews and Chowders

By Deborah C. Harding

Pages:  1  2  3  4  

with balls made of matzo and fat, and our old stand by: chicken noodle soup. The Spanish contributed Gazpacho to the list of international soups. Gazpacho is a cold soup made of tomatoes, oil and seasonings garnished with tomatoes, green pepper, cucumber and croutons.

There are many different versions of soups and stews and just about as many ways of preparing them. Traditionally, soup and stew were prepared in a pot over a fire or on the stove. However, soups and stews can be made in the oven or in our modern convenience, the Crock Pot. Crock Pot Chili is a delicious combination of ground meat, beef, kidney beans and Oven-Baked Beef Borganion combines beef, wine, mushrooms, beef stock and bacon. Actually, any stew can be made in the oven by placing it in an ovenproof pot and putting it in a 350 degree F oven for an hour or two.

"Soups and stews are traditionally foods you remember your mother or grandmother making from scratch," says amateur chef Tony Harding. "They bring memories of when they were made with loving care from bones to finished product. The good thing about them is they can be prepared several days ahead of time, they can use up leftovers that would normally be wasted, and they can give reassurance and comfort after a long day at work or play."

Soup and stews are as popular today as they were years and years ago. They can be used as appetizers, snacks, lunches, main courses and remedies -- and they will probably be around until the end of time.

Here are a few tips on making soups and stews:

  • Add herbs to soups and stews at the end of the cooking time to retain flavor.

  • Prepare stews and refrigerate overnight. This gives the flavor time to mingle and intensify.

  • Only partially defrost meats. They will cut in cubes better if they are a little frozen.

  • Place soup bones in cold liquid base or water before you begin to heat it for more flavor.

  • When making stock or base broth, never peel onions or other vegetables. They will be strained out later anyway and this will provide more flavor.

  • If you have poultry or other bones left from another meal, wrap them up and freeze them until you are ready to make soup.

  • Thicken stew by stirring 1 tablespoon cornstarch into 2 tablespoons of cold water in a cup. Add about 3/4 cup boiled water. When the stew is ready, stir this in and stir until thickened. Turn off the heat or it will thin out again.

  • Garnish soups with croutons, sliced green onions, chives, parsley, grated cheese or basil. Add pasta to soups or make dumplings and cook them on top.

Pages:  1  2  3  4  


Want to see more?