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Vegetable soup is one of the great blank canvas dishes that allow cooks to create endless variations just by adding a few simple ingredients. Much like a chicken breast or a potato, a pot of vegetable soup can be twisted onto culinary paths both homestyle and gourmet. One of the key methods in determining this direction are the herbs and spices that are used to flavor the soup. There are very few combinations that won't work with vegetable soup; it all depends on the final product you're aiming for.
Look online or in any cookbook, and you'll quickly discover that there's no definitive way to create a pot of vegetable soup. There are endless variations, all based on the individual cook's tastes and supplies on hand. No two people ever make the same vegetable soup, and, while they all have similar flavor profiles, each one gives a slightly different taste to the menu. The amazing thing is that they all start with the same basic recipe.
Choose a variety of vegetables that you think would taste good together. Clean out your leftovers from the refrigerator or go shopping in a farmer's market. This soup can be expensive or frugal, depending on how you source the ingredients. Once you have all the vegetables gathered, chop them all into bite-sized pieces, with or without peels.
Put some sort of oil or oil/butter combination in a heavy stockpot. Add dense vegetables such as carrot, celery or parsnips, as well as aromatics like garlic or onions. Cook them over medium-high heat until they've softened a bit, for about 5 minutes. Add any dried herbs you want to use to flavor your soup.
Pour in the liquid you want to use as a soup base. Try chicken broth, beef broth or even a vegetable stock for a vegan version. Cover the pot and simmer the soup for about 20 minutes, until the vegetables are softened (but not mushy). Turn down the heat and add any soft vegetables you like, such as corn or peas, as well as any leafy greens or fresh herbs you think would add to the party. Simmer all this together for about 5 minutes; then serve.
A good chicken soup depends on three things: quality ingredients, good cooking technique, and the right seasonings. Once you have the first two out of the way, you need to concentrate on achieving your soup’s ideal flavor profile using herbs and spices. Here is a look at some of the best spices for chicken soup.
Asthe most basic spice, salt is essential to the umami flavor profile of good chicken soup. Not only will it make it more savory, it will also balance out the other seasonings and give your soup the classic brothy flavor that we all expect.
You can make soup without MSG, butMSG is what puts all good soups over the top. MSG is why bouillon cubes are considered a kitchen staple. You don’t have to use bouillon cubes to get the chicken soup flavor; all you need is quality chicken if you have MSG in your spice cabinet. You can find it sold in your local grocery store under the brand name Accent, but almost all Asian stores carry an affordable version.
No herb is more important to the traditional chicken soup flavor than celery. Its savory, herbaceous flavor profile is distinctive, and chopped celery stems are crucial to the appearance and texture of the soup. To get the right flavor, it is best to add a couple of whole celery stalks to your stock at the start of the cooking time and then some chopped stalks about 20 minutes before serving.
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