How do you make soup?

[curiousbob]

What are the basics? Is it just stock/broth and whatever you want to go in the soup?

[mudbug]

Start with making a good stock from scratch. Search the forums for existing threads.

soup

Definition: Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as a consommé), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad.

from: Food Lover's Compaiion

[thetincook]

You define the soup by it's main ingredient/flavoring, the liquid, and the thickener. IIRC, The classical system is broken down like this (hopefully Cape Chef and the other scholars on the board can plug any holes I left)...

Clear Soups: Liquid is a stock or a broth and is unthickened.

Consume: A fortifed stock or broth that has been clarified. The garnish for consumes is often painstakingly made attractive (nice exacting cuts, use of special cutters, etc).

Cream Soups: The liquid is milk and cream. The thickener is white roux. The flavoring agent is always cooked soft. The soup is then pureed and strained. Garnish is then added. In the old days, this soup was prepared from diluted Sauce Bechamel.

Velute Soups: The liquid is a white stock or broth, and the thickener is a blonde roux. The soup is prepared like a cream soup. In the old days, this soup was made from diluted Sauce Veloute.

Chowders: Uses a cream soup base, but the main ingredient is left chunky and always includes potatoes.

Purees: The liquid can be stock, broth, or water. The main ingredient is cooked soft and pureed (Sometimes part of the soup is not pureed to leave some texture) . Potatoes can be added to keep the soup from seperating out if the main ingredient lacks enough starch. These soups gain a lot from swirling in some whole butter at the end.

Bisque: The liquid is shellfish stock and a little brandy. The main ingredient is always shellfish. The thickener is always rice. The shells and heads of the shellfish are always pounded and cooked with the stock, aromtics, and cooked rice. The soup is then strained and finished with cream, butter, and a little sherry or madiera and is garnished with the diced shellfish meat.

Specialties: This is where all the "oddball" soups are grouped.

I have had a lot of fun with Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups (Hardcover)
by James Peterson

[foodpump]

Start off with a good stock. Important that you saute your vegetables first, usually in oil, but I like to use rendered chicken fat. Start with the onions first,once the onions have taken on colour then leek or cabbage, both of them need longer cooking times, followed by the other vegetables. then add the garlic and stock. Bring only once to a boil, then to a simmer, remove any scum or oil. Add in your herbs, I like to use a s/s tea ball stuffed with bay, thyme, peppercorns, and perhaps a clove.

[deltadoc]

I am not sure about cabbage requiring a longer time to cook, at least in my limited experience. Cabbage (as with any cruciferous vegetable) is prone to overcooking, hence that overwhelming "cabbage smell".

Joy of Cooking's recipe for vegetable soup has the chopped cabbage going in the last few minutes before serving the soup. I"ve made it this way for years, and canned it, and it always is outstanding. Tastes as good or better than soups I've had in upscale restaurants, and the canned stuff lasts for years on the shelf.

doc