10 tips to improve your vegetable soups or creams

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  1. Discover my 10 tips to improve your vegetable soups or creams
  2. Recipes that may interest you

The soups or creams They have become one of my favorite dishes and I know that many of you too. The variety of ingredients and formulas to make a delicious soup/cream are endless.

Its usefulness is beyond doubt, on any occasion that we think a cream or vegetable soup will go well and nutritionally they are formidable.

Today I want to tell you my TEN FRABITIPS so what your soups are richerlook with more intense colors and are the most appetizing, we are going to banish the cliché that boiled vegetables and creams are only for sick people. We are going to make them tastier and more appetizing, so much so that even the most reticent will love the creams/soups from now on.

Discover my 10 tips to improve your vegetable soups or creams

1º) The GREAT PROTAGONIST, THE BROTH.

We can use water for our soups or creams however a good broth guarantees us a tasty soup and many times it is a matter of organizing to have everything ready and make a delicious broth in just a few minutes. Remember when you go to the butcher shop take some chicken carcasses, so that they do not occupy you can ask them to be "crushed" and thus they will occupy less time in the freezer, also take some tenera bone and freeze them that way you can use them to make a quick broth and delicious.

Use the pressure cooker, you will reduce time and concentrate flavors.

Boil: It is important that the temperature of the liquid rises slowly to the boiling point so that impurities are released that rise to the surface in the form of foam. When it comes to a boil, you have to lower the temperature.

Foam: Once a layer of foam has formed, it must be skimmed off with a slotted spoon so that the broth does not absorb it again.

Season: Herbs and seasonings are always added after the frothing phase has finished.

Slow cook: Reduce the heat to the lowest possible point so that the liquid does not come to a boil and cover the pot halfway; the temperature should stay that way throughout the rest of cooking so that the fat and foam do not mix with the broth and cloud it.

Degrease: When you have finished cooking the broth and strain it, you should let it cool and refrigerate it, at which time the fat will solidify on the surface and you can easily remove it.

you can always use bought brothsthere are good and quality ones, although they are also expensive. Another option is concentrated broth tablets, it is always a resource that can be used without remorse, we do not always have time to do everything, which is true that if you have HOMEMADE bouillon cubesyou will have much healthier broths without added chemicals.

2º) VEGETABLES and VEGETABLES: When thinking about what soup or cream you are going to make, think about the seasonality and link the ingredients, it's easy and it always works. Seasonal vegetables are always at their peak, overflowing with flavor and quality, take advantage of them.

EACH VEGETABLE, its time do not forget. Not all of them have the same cooking time, so you should add them to the pot according to their degree of hardness. It is important to get used to the fact that NOT all vegetables should be cooked, some can be eaten raw, even if it is in creams or soups.

When all the vegetables have finished cooking, turn off the heat and add those vegetables that can be eaten raw, such as baby spinach, lettuce, etc. You add them and then crush them or leave them whole with the rest of the vegetables.

TO START GOLDEN IS TO END IN GLORY. Nothing better to make a delicious soup or cream of vegetables than to start by sautéing (in the pot in which we cook the rest) garlic, leek, onion or spring onion, browning the chicken (or the skeleton) in a little olive oil. We will let the sauce take on a little color, add vegetables, let them brown for 3 or 4 minutes and we will have a royal base to continue.

It is also at this point that you can add the spices and give them a strong touch of heat so that they give off their best aromas, from this moment on, we add water or broth. If we start by browning the meat or vegetables, the flavor will remain fixed and the juices will concentrate in such a way that they will remain in our soup or cream of vegetables, making it an exquisite dish, full of flavor and very healthy.

3rd) The AROMATIC HERBS They are a natural flavor enhancer and a perfect ally when flavoring our BROTHS, SOUPS or CREAMS, don't forget them. It is best to make a bundle with them and remove them at the end of cooking, especially if it is a cream that you are going to crush. During cooking, it uses so-called resistant herbs such as rosemary, thyme, oregano, bay leaf... and remove them at the end of cooking.

At the end of cooking, add those that are more delicate such as basil, parsley, chives, mint, coriander, lemongrass, etc.

4º) PREPARED SAUCES as dressing. You can also add prepared sauces such as pesto , romescu sauce, concentrated tomato, nora meatjust a small teaspoon will give a new dimension to your soups or creams.

Between the oriental sauces I have become very fond of using the Soy sauce(eye that brings salt), the fish sauce or oyster sauce. The Perrins (Worcestershire) sauce is also very tasty, some chilli if you like spicy. All this in moderation and looking for balance in a soup or cream well seasoned but not sinning with intensity in the spice.

Wonderful are the SPICES such as turmeric, all those from the Tajine, Ras el Hanout, ginger, paprika, etc. It is convenient to add them when we have already made the sauce, give them a touch of heat before adding the broth, in this way we will enhance all their flavor.

Do we previously roast the vegetables? depending on which cream or soup, I roast the pumpkin oh I cook in the microwave and when the rest of the vegetables are ready, I add them.

GRINDING OR NOT GRINDING: Depending on the type of vegetable used, we still want to find chunks and in this case we will leave it whole, but if we have been in a hurry and we have put the large cut vegetables, it is better to grind it because it will be easier to taste.

5º) A DAIRY always brings creaminess to the whole, you can put a spoonful of yogurt on the surface of the soup or cream or add to the cream before grinding a piece of cheese, half a glass of coconut milk or cow's/soy milk, you will see that the result is optimal. Depending on your tastes, cured cheeses add a lot of flavor, but mascarpone, sheep cheese, Parmesan, or grana padano will give your vegetable plate a spectacle of creaminess.

or the SAME EFFECT WITHOUT DAIRYIf you are intolerant, vegan or allergic, you can choose to add coconut milk that is very soft, or any of the vegetable creams that add creaminess and a delicious texture to the creams and that we can find in supermarket refrigerated products.

6º) CRUNCHY TOUCH, You can add it by sprinkling sesame seeds, chia seeds, pine nuts, chopped walnuts, almonds or hazelnuts, it is advisable, however, to brown them previously in a frying pan without oil, not only aesthetically improves the plating, they are highly nutritious. Some “Puff pastry sticks” or some croutonsa Parmesan tile will dress up your plate of soup or cream that will look like never before on the best occasions. Cut a slice of bread into cubes and toast them in a pan without oil, and accompany your soup or cream dishes with croutons. Banish the idea that everything should be soft as porridgeIt is not baby food, it is adult dishes that can be hard parts in the bite.

7º) LEGUMES, it is very easy to complete a cream or a soup with lentils, kidney beans or chickpeas packaged and previously cooked without having to dedicate hours of soaking and cooking. Legumes will enrich our soups and creams, they will give them texture and vitamins. An important requirement is to pour them into a strainer and wash them well under the tap to remove all traces of the preservative in the water in which they are packaged.

THICK BROTHthe texture of a cream or soup depends on personal taste, and I cannot help you there, it is best to start with a little broth and add more if we think the texture is very dense. Correct the texture if you think it's a bit runny by mashing a potato or a handful of rice, even adding a couple of tablespoons of breadcrumbs.

8º) CEREALS: Add a handful of rice to your soups or creams to complete the nutritional balance. Enrich your soups with noodles, letters, little stars on a base of clean broth or with small amounts of previously crushed vegetables, especially if there are children among the diners, it will be much easier for them to eat without separating.

9º) EGGS. They are always a wild card, well cooked, soft-boiled or poached (poached eggs) the eggs will underpin the simplest of soups or creams.

10th PLATE: Look for an attractive plating, play with the colors, remember to give the dish a creamy touch, add a spoonful of yogurt, cottage cheese or even cream causing the contrast of creaminess and colors. Remember to introduce with a point crunchya touch of green such as parsley, cilantro or chopped chives. And finally, give him the touch of grace watering with a ftiny thread of extra virgin olive oil and enjoy how much the dish earns with that little detail.

With a careful presentation, your soup or cream will become a truly appetizing and elegant dish for your guests.

What is the trick that you want to share with us and that makes your vegetable soups or creams exceptional?

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