Use Stale Bread
April 30th, 2010
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Don’t throw out stale bread and rolls. Use them for breadcrumbs, melba toast and croutons to serve with soups and salads.
Archive
Archive for the ‘Soups & Stocks’ Category
Thickened Soup
April 22nd, 2010
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To thicken a sauce, you can stir in cornstarch and set the slow cooker to high about 15 minutes until soup are thickened.
Making Stock
April 21st, 2010
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When making stock there’s no right or wrong ratio of chicken to
vegetables. It just depends on how you want the stock to taste.
Cooking Sauce
April 5th, 2010
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Prevent sauce or soup from burning or setting at the bottom by whisking it rapidly.
Thicken Soup
March 24th, 2010
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Add 2-3 table spoon of pureed cooked vegetables such as carrots, celery or onion to thicken soups.
Vegetable Soup
February 8th, 2010
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To make soup add one or more vegetables to the stock: rice, pasta, cut-up potatoes, corn, celery, carrots and onion.
Add Flavor to Soup
October 31st, 2009
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Small quantities of low fat cheese, lean meat, poultry and seafood can add to soup for a lot to flavor without excessive amounts of fat and calories.
Categories: Soups & Stocks
Creamy Soup
October 31st, 2009
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Low fat dairy products like 1% milk or buttermilk (a skim milk product), nonfat, plain yogurt and light sour cream lend richness to creamy soups.
Categories: Soups & Stocks
Make Soup Hearty
October 31st, 2009
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Pasta, potatoes, corn, barley and beans are great ingredients that make soups hearty without extra fat.
Categories: Soups & Stocks
Remove Fats from Soups
October 11th, 2008
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If you want to remove some of the fat in soups by add a lettuce leaf to the pot.
Categories: Soups & Stocks
Reduce Salt in Soups
January 1st, 2008
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Place a raw potato in salty soup. The potato will absorb the extra salt.
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