Soup basics
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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:

Garlic
Gingerroot
Onion
Peppers
Celery

MEAT (protein): Cube one of the following and sauté with the top group until done:

Chicken
Pork
Beef
Tofu

BROTH: Remove all from pan and add approximately three inches water, scrape bottom for meat flavor.

MORE FLAVOR:  Add to taste:

Soy sauce
Sofrito
Wine
Broth

STARCH AND VEGETABLE: Add a half-cup of one and cook until tender. :

Bow-ties
Noodles
Pasta
Potatoes
Rice
Farro
Chopped root vegetable.

Return all to pan. Resume simmer. Turn off.

GREENS:  Add one, rough-chopped:

Spinach
Escarole
Kale
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.

 

 

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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