Soup Can Change Your Life

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Tip 1: Break Out Your Dutch Oven

When it comes to cooking soups, having the right cookware can make all the difference. That’s why Ina Garten recommends using a Dutch oven for simmering soups. The thick, cast-iron walls of a Dutch oven help retain and distribute heat, resulting in a more even cooking process. Plus, the enamel coating makes it easy to brown, braise, and sear ingredients right in the pot.

Tip 2: Don’t Toss the Rinds Out… Toss Them In

Parmesan cheese can add a salty, nutty flavor to many soups. However, adding it in large quantities can be a mistake. Instead, save your Parmesan rinds and add them to the pot while the soup is simmering. The best part is that they’re easy to remove with tongs when the soup is ready.

Tip 3: Let It Simmer

When it comes to soup, low and slow is the way to go. This means keeping the heat low and letting the soup simmer away rather than boiling over high heat. This gentle cooking method allows all the flavors to develop and meld together, resulting in a more complex and delicious soup.

Tip 4: Add Any Legumes Last

While uncooked legumes should be added early on in the soup-making process, precooked legumes should be added during the last half-hour of simmering. This ensures that they retain their texture and don’t fall apart in the soup.

Tip 5: Taste for Salt and Pepper

Almost no soup would be complete without a dash of salt and pepper. However, it’s best to adjust the seasonings once the soup is finished cooking, before serving. This ensures that the flavors are balanced and the soup tastes its best.

Tip 6: Don’t Forget the Fat

Adding oil to the pot before sautéing is a given, but depending on the type of soup you’re making, you might consider adding butter too. A couple of tablespoons of butter can do wonders, thickening the soup and creating a silky texture.

Bonus Tip for Reheating

When reheating soup, follow Ina’s simple rules: reheat slowly, adding extra chicken stock or water until the desired thickness is reached. This ensures that the soup is heated evenly and doesn’t become too thick or too thin.

Conclusion

By following these six tips, you’ll be well on your way to making delicious and life-changing soups. Remember to use the right cookware, don’t toss the rinds out, let the soup simmer, add legumes at the right time, taste for salt and pepper, and don’t forget the fat. And when reheating, follow Ina’s simple rules to ensure that your soup is heated evenly and tastes its best.

FAQs

Q: What is the best cookware to use for making soup?
A: A Dutch oven is a great option for making soup, as it helps retain and distribute heat evenly.

Q: How do I add Parmesan cheese to my soup?
A: Save your Parmesan rinds and add them to the pot while the soup is simmering. They’re easy to remove with tongs when the soup is ready.

Q: Why should I let my soup simmer for a long time?
A: Simmering your soup for a long time allows all the flavors to develop and meld together, resulting in a more complex and delicious soup.

Q: When should I add precooked legumes to my soup?
A: Add precooked legumes during the last half-hour of simmering, so they retain their texture and don’t fall apart in the soup.

Q: How do I reheat my soup?
A: Reheat your soup slowly, adding extra chicken stock or water until the desired thickness is reached.