There’s something so sociable about soup and endless ways to make soup delicious. We are all watching our grocery bill these days, so, too, our nutrition. Clear, creamy or chunky, think of your soup pot as a palate.
Making soups “creamy” leaves us some choices. You can make a slurry to thicken by mixing flour and water or cornstarch and water and slowly stirring this into your simmering soup. Alternately, you can add heavy cream for a slight thickening effect. The most diet-conscious way to thicken is to blend about half of your soup until smooth, then return this mixture to the pot.
Basically, you are after a one-pot soup containing FLAVOR ITEMS, MEAT (optional), a STARCH OR GRAIN, a VEGETABLE and GREENS. Following is a basic soup guide which will serve you well:
FLAVORING: Saute any of these:
MEAT (protein): Cube one of the following and sauté with the top group until done:
BROTH: Remove all from pan and add approximately three inches water, scrape bottom for meat flavor.
MORE FLAVOR: Add to taste:
STARCH AND VEGETABLE: Add a half-cup of one and cook until tender. :
Chopped root vegetable.
Return all to pan. Resume simmer. Turn off.
GREENS: Add one, rough-chopped:
Bok Choy leaves
Star well, let stand 10 minutes until greens wilt. Serve soup topped with Parmesan cheese, croutons, popped corn or your favorite garnish.