This morning as I look outside and see the overcast sky...I'm reminded that with fall and winter just weeks away, sniffles come in tow too. One of the best things to make during those times is SOUP. Veggie, chicken, dumpling or matzo ball...doesn't matter. They all provide comfort and amazing nourishment. Here are several simple tips to help make your already delicious homemade soup even better!
Soup Tips!!!!
1. Sweat the vegetables: To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots–referred to as ‘aromatics’–are part of most soup recipes for this very reason, sautéed in coconut oil. Be sure they’re cooked long enough to be softened (and release their flavor) before moving on to the next step.
2. Consider the cook time of each ingredient: A wee pea will cook much faster than a cube of carrot. Consider this and stagger the addition of vegetables so that they’re all finished cooking as close together as possible.
3. Salt sparingly: Depending on the ingredients you’re adding, you don’t always know how much salt is going in. Many stocks have high levels of sodium. For this reason, save most of your seasoning until the end.
4. Take stock of your stock: When it comes to making clear, brothy soups, the stock that you use is the most important ingredient. Poorly flavored stock will ruin the entire pot of soup. For clear soups, homemade broth is always the best choice. If that isn’t an option for you, purchase butcher’s broth instead of grocery store brands.
5. Simmer savvy: Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.
6. Tips on noodle soups: When making noodle soups, do not cook the noodles separately. Add noodles as the final addition, and cook until tender, allowing the noodles to take on the flavour of the soup.
Tips Credit: Chatelaine.com
Heirloom Tomato & Spinach Soup
Ingredients
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
1/2 cup of sliced red onions
2 tablespoons finely minced garlic
3 tablespoons annatto powder
3 springs of fresh thyme
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and chunky sliced potatoes
2 cups cut yellow squash
2 quarts chicken or vegetable stock
4 cups of thick sliced Heirloom Tomatoes
3 cups of fresh spinach
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, red onion and a pinch of salt and sweat until they begin to soften, Add the carrots, annatto powder and 1/2 of your cut tomatoes continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock and increase heat to bring to a simmer. Once simmering, add the rest of your tomatoes, squash, spinach, potatoes and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
