All kinds! You can pretty much put almost anything in a nicely flavored broth. It’s a great way to use up leftover turkey, chicken, meat, etc. Or, just make a veggie soup with carrots, onion, celery, kale… almost any kind you want.
I find the key to a nice soup is to make a flavorful broth. You can either make your own stock, or boost up the flavors of a store-bought stock (veggie, chicken, whatever you want to use) by boiling it down with aromatic veggies (onion, carrots, celery) and maybe some herb or spice flavors. I like to boil ginger or lemongrass in my broth, the strain it and add whatever veggies I have laying around the house.
You can also add a little bit of starch, such as a small amount of rice or noodles, etc. to make it a bit more substantial. The world is your soup oyster and no blending necessary!
Any of the soups that aren’t cream-of-something, for one thing (sometimes called "thin soups")… or soups that some people *usually* pulverize (or partly-pulverize) before eating like some lentil or bean soups that just you just wouldn’t pulverize.
So any of the clear-type soups don’t require a blender/etc at all. There are a lot of those –from minestrones, to chicken tortilla soup, to a favorite around here Greens/Sausage/Noodles in broth, to chicken noodle, various Asian soups, seafood soups, French Onion soup, and many-many more!: http://www.google.com/search?q=recipes+"thin+soups"
(Some of the ingredients of a soup can always be more or less pulverized by hand though too with a potato masher or some other non-electric implement.
And you can always thicken any soup by adding flour&water or cornstarch&water, or adding mashed potatoes or a bit of dried mashed potatoes, etc. for starchy thickeners.)
September 3rd, 2010 at 8:42 am
All kinds! You can pretty much put almost anything in a nicely flavored broth. It’s a great way to use up leftover turkey, chicken, meat, etc. Or, just make a veggie soup with carrots, onion, celery, kale… almost any kind you want.
I find the key to a nice soup is to make a flavorful broth. You can either make your own stock, or boost up the flavors of a store-bought stock (veggie, chicken, whatever you want to use) by boiling it down with aromatic veggies (onion, carrots, celery) and maybe some herb or spice flavors. I like to boil ginger or lemongrass in my broth, the strain it and add whatever veggies I have laying around the house.
You can also add a little bit of starch, such as a small amount of rice or noodles, etc. to make it a bit more substantial. The world is your soup oyster and no blending necessary!
September 3rd, 2010 at 8:42 am
All.
September 3rd, 2010 at 8:42 am
Any of the soups that aren’t cream-of-something, for one thing (sometimes called "thin soups")… or soups that some people *usually* pulverize (or partly-pulverize) before eating like some lentil or bean soups that just you just wouldn’t pulverize.
So any of the clear-type soups don’t require a blender/etc at all. There are a lot of those –from minestrones, to chicken tortilla soup, to a favorite around here Greens/Sausage/Noodles in broth, to chicken noodle, various Asian soups, seafood soups, French Onion soup, and many-many more!:
http://www.google.com/search?q=recipes+"thin+soups"
(Some of the ingredients of a soup can always be more or less pulverized by hand though too with a potato masher or some other non-electric implement.
And you can always thicken any soup by adding flour&water or cornstarch&water, or adding mashed potatoes or a bit of dried mashed potatoes, etc. for starchy thickeners.)
HTH,
Diane B.
September 3rd, 2010 at 8:42 am
Italian wedding soup. =]