Family custom is among the most beautiful expressions of cooking.
Sharing recipes and techniques of preparation through generations, has become one of the most originative methods for the at home chef to create a niche for themselves in the kitchen.
I acknowledge for me, while the phrase "Grandma Meal" comes to mind, my palate and senses illuminate with solace and excitation! This household tradition is a moderately easy split pea soup with mass amounts of flavour and aromatics acquired by hrs and hrs of simmering.
Grandma (or Beeba as I've addressed her as I was a child) creates it a few times annually and freezes it for the family and guests to eat anytime we visit.
The traditions like this soup, are what have successfully made me understand that it takes a lot of passion, experience, and fine ingredients to produce delicious soups and stocks.
Nearly all soups begin with a type of broth or stock which are outlined as a liquid (usually water) that has been fortified with a certain flavour.
Different variations of stocks include, chicken beef, vegetable, fish, duck, lobster, asparagus, corn, and so forth...
the list is perpetual depending upon what flavour you're searching for, and what end result you are looking for.
The concluding flavour you're seeking to accomplish determines how you will treat the elements entering your stock.
For example: chicken stock vs.
roasted chicken stock.
Flavor development is very important to the success of a soup or stock, and that can be obtained in many different ways.
If the chef at home would like to make a hearty, meaty and full-bodied soup, it's crucial to caramelize the components (meat and vegetables) first, then 'deglaze' the cooking pan with a liquid (occasionally red or white wine) to uplift the flavourful bits from the bottom of the pan, and impart those flavours to the soup.
'Mirepoix', is a French term represents the foundation of virtually all soups and stocks.
This is comprised of a mixture of two parts onion, one part carrot, and one part celery.
Aromatics develop a flavour enhancement that is added to your stock to bloom or increase flavors.
Aromatics imay nclude: bay leaves, juniper berries, peppercorns, any herbs, any onions, or garlic.
Above all, we must determine what flavourful type of stock we desire, then determine what the future of our delicious liquid will be.
Once you've added all your components, you're immediately ready to allow your stock to simmer.
A simmer is a temperature between 190-200 degrees and most stocks have different simmering times.
See these examples below: Fish stocks~1 hour 30 minutes Vegetable stocks~45 minutes Chicken (Poultry) stocks~2 hours Beef (Large Boned Animal) stocks~6 hours (normally pre-roast the bones) The last step is filtering or straining your stock the right way.
You are searching for the pure, beautiful liquid you just strengthened, and need to pass it through a strainer or "cheesecloth" to get rid of all the impurities and remaining ingredients.
Your stock is now primed to be converted into a soup or sauce.
By definition, a Soup is a food that is made by combining ingredients such as vegetables and meat in stock or hot/boiling water, until the flavor is fullty extracted, forging a broth.
Traditionally, soups are classified into two encompassing groups: clear soups and thick soups.
The established French classifications of clear soups are bouillon and consommé.
Thick soups are classed depending on the type of thickening agent applied: bisques are made from puréed shellfish thickened with cream, purées are vegetable soups thickened with starch; cream soups are thickened with béchamel sauce (a milk sauce thickened with a roux); and veloutes are thickened with eggs, butter and cream.
Other ingredients generally used to thicken soups and broths include grains, rice and flour.
The word soup originates from "sop", a dish comprised of a soup or thick stew which was absorbed with bits of baked bread.
The contemporary meaning of sop has been confined to jonly the bread intended to be dipped.
Seasonal cooking can be a lot of fun, and although we don't experience all four times of year to the fullest here in the Sunshine State, I do however relish in garnering ingredients that are at their utmost and peek of freshness.
Autumn is by far my preferred season, and I love cooking more substantial and heartier soups such as butternut squash, or asparagus, and a simple tomato-Parmesan soup with lentils and barley.
See the simple recipe below for butternut squash soup.
It should only require close to 35 mins to make, and the flavours are tremendous! Butternut Squash, Peeled 1 each Onion, Chopped1 each Nutmeg 2 tsp Unsalted Butter 2 Tablespoons Salt and Pepper (to taste) Chicken Stock 6 cups -Cut the squash into 1-inch chunks.
In a large pot melt butter.
Add onion and cook until translucent, about 8 minutes.
-Add the squash and stock.
Bring to a simmer and cook until squash is tender.
-Remove the squash chunks with slotted spoon and place in a blender and puree.
You may have to add a bit of the cooking liquid to achieve the desired consistency.
-Return the blended squash to the pot.
Stir and season with nutmeg, salt, and pepper.
- -Garnishes for the soup may vary, as a suggestion, you can create a cinnamon flavored crème fraiche, garnish with fresh chopped chives, or top with pumpkin croutons