{"id":61371,"date":"2024-05-22T06:05:53","date_gmt":"2024-05-22T06:05:53","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=61371"},"modified":"2024-06-05T11:40:16","modified_gmt":"2024-06-05T11:40:16","slug":"a-guide-to-different-soups","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/a-guide-to-different-soups\/","title":{"rendered":"Soulful Simmer: A Guide to Delectable Soups & Stews from Around the World"},"content":{"rendered":"

There\u2019s no doubt that soup is the quintessential cool weather meal, but with such a variety of different soups, from a light consomm\u00e9 to a rich and creamy chowder, this meal can be enjoyed all year round. We show you all you need to know about the different types of soups, and how to make them with some easy recipes.<\/p>\n

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A Guide To Different Soups<\/h3>\n

Get to know the different soups from consomm\u00e9 to pho, and learn how to make them using some of our favourite soup recipes.<\/p>\n

Clear Soups<\/h3>\n

Clear soups are broken into two categories \u2013 broths and consomm\u00e9s. Both begin by creating a flavourful stock, followed by different processes to create these unique soups.<\/p>\n

Consomm\u00e9<\/h4>\n

A classic French dish, traditionally made by clarifying fish broth or bouillon; the goal is a glass-like clear finished product. The starting place is a good broth or bouillon, which tends to have a murky look, although, this doesn\u2019t affect the flavour of the soup. To clarify the liquid to create a clear consomm\u00e9, protein is whisked into a simmering broth, usually egg whites and even eggshells.<\/p>\n

The egg starts to coagulate and rise to the surface, bringing with it any debris formed; this called a raft. <\/i>Once the raft is removed, the end result should be a clear consomm\u00e9, which is a rich and slightly weighty \u2018broth\u2019 that has a clear, glass-like look.<\/p>\n

Did you know?<\/strong> A ‘spigot’ is the name given to a pot which has a special plug at the bottom that drains your broth without disturbing the raft, separating the clarified consomm\u00e9 from the cloudy residue.<\/p><\/blockquote>\n

Broth & Bouillon<\/h4>\n

Prepared similarly to a stock, by simmering ingredients such as meat and bones, mirepoix<\/a> <\/strong>and aromatic herbs over a long period. In stocks, generally only the bones are used, whereas the whole cut of meat is used in a broth and bouillon. The aromatics and meat\/bones are then strained, leaving behind a deeply flavourful broth liquid.<\/p>\n

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THICK SOUPS – PUR\u00c9ED SOUPS<\/h3>\n

Pur\u00e9ed soups are a win; they\u2019re easy to make, filling and a great way to use up extra veggies.<\/p>\n

There are two ways of going about making a pur\u00e9ed soup, and this can depend on the veggies you are using. Firstly, you can boil or steam your veggies with your aromatics before adding a little stock and then pur\u00e9eing. This works well if you are wanting to reduce fat content or are working with hardier veggies or legumes such as celeriac or lentils, or veggies that are not suited to roasting, such as peas.<\/p>\n

The second method of cooking your veg, is to caramelise them with your aromatics in a saucepan or to roast in the oven. With these methods, you will need to add a little fat, such as oil or butter; both the addition of the fat and the roasting\/saut\u00e9ing will create great depth of flavour. This works especially well with root veggies, such as pumpkin and butternut. Once the veggies are cooked, you can then add stock and blitz to pur\u00e9e.<\/p>\n

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CREAM-BASED THICK SOUP<\/h3>\n

There are a number of ways of making cream-based soups. One, is by making a sauce such as a velout\u00e9<\/a> as the base of your soup; this is done by thickening stock with a roux mixture<\/a>. You can add veggies to this for some chunkiness. Other recipes pur\u00e9e veggies (as above), then strain to get a smooth texture, and add cream for extra body and flavour.<\/p>\n

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Try this Rogan Josh Tomato Soup<\/a>\u00a0or this Broccoli & Cr\u00e8me Fra\u00eeche Soup<\/a>.<\/p>\n

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CHILLED SOUPS<\/h3>\n

While it may seem counterintuitive, chilled soups are quite popular in warmer areas; parts of Europe, the Med and South America have their own versions.<\/p>\n

Chilled soups have two varieties: ones that are cooked first and then served cold, or vegetables and\/or fruit that are served raw. Soups such as Spanish gazpacho or French vichyssoise are examples of delicious cold soups.<\/p>\n

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Try this Chilled Guacamole Soup with Roasted Vine Tomatoes, Corn & Feta<\/a> or this Mexican Tomato Soup<\/a>.<\/p>\n

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SPECIAL SOUPS FROM AROUND THE WORLD<\/h3>\n

Bisque – France<\/h4>\n

A bisque is a creamy, traditional French soup that is almost always crustacean-based. In the past, bisques were a way to use seafood that was not good enough for market, but the dish’s reputation has since evolved. To make a bisque, all of the flavour from the seafood is extracted, and then thickened using ground shellfish, or rice, in some cases.<\/p>\n

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Try this Prawn Linguine in Bisque<\/a><\/p>\n

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Bouillabaisse – France<\/h4>\n

Impossible to spell and pronounce, bouillabaisse (say ‘boo-yuh-bes’) takes patience to make, but is honestly worth it. This traditional, rustic fisherman’s dish originated in Marseille, and was another soup that made use of seafood that wasn’t good enough for market.<\/p>\n

The broth base is made with onions, tomatoes and aromatics, to which seafood is added. Bouillabaisse incorporates different kinds of seafood, like fish, shellfish, urchin and octopus; sometimes the broth and seafood are served separately. It’s typically enjoyed with country bread with rouille \u2013 a mayonnaise-based sauce with garlic, saffron, chillies and peppers.<\/p>\n

Try this Bouillabaisse recipe<\/a><\/p>\n

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Borscht – Eastern Europe<\/h4>\n

You wouldn\u2019t be able to visit any Eastern European country and not experience borscht. This very traditional soup is a classic to many countries such as Russia, Poland and Ukraine, each having their own version.<\/p>\n

The beetroot version is probably the most popularised due to its bright colour and earthy flavour. Hot and cold versions are also common; meat and vegetarian varieties are often served with a dollop of some kind of sour cream. Try this Borscht recipe<\/a><\/p>\n

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Chowder – New England<\/h4>\n

Chowder\u2019s history is a little confused, with a couple of nationalities claiming ownership. They say that French and English immigrants brought the dish to North America, where it was popularised as the chowder dish we know today.<\/p>\n

As far as history goes, it was originally a shipboard soup that was thickened with broken salted crackers called ‘hardtack’, which were a ship staple during long voyages.<\/p>\n

Chowders are almost always creamy, seafood-based, and often contain chunks of potato, bacon and seafood such as clams. Chowder is pretty much the<\/i> dish of New England in the States and is really a bowl of comfort that starts with a roux base. Try these recipes for Bacon and Corn Chowder<\/a> or Vegan Corn Chowder<\/a>.<\/p>\n

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Caldo Verde – Portugal<\/h4>\n

Caldo Verde is a Portuguese mother\u2019s way of curing any ailment and fixing any heartbreak. This potato-based soup includes thinly sliced kale and pieces of chorizo. It\u2019s hearty, country-style cuisine and it\u2019ll pretty much solve any problem, especially if that problem is hunger.<\/p>\n

Dashi – Asian<\/h4>\n

Dashi falls into the broth section of this list. It is a base for many Asian dishes, instantly adding umami flavour. It is made from a base of some kind of (often dried) seafood such as kombu<\/a> (dried kelp), katsuobushi (dried and smoked bonito\/skipjack shaved and flaked tuna), iriko or niboshi (anchovies\/sardine). It\u2019s the cornerstone to many Asian dishes, including Miso<\/a> soup, and can be had on its own; it’s also recognised for its healing properties.<\/p>\n

French Onion Soup – France<\/h4>\n

The list of classic French-style soups is endless, but this one is a definite favourite. Made with an onion-y broth base and topped with slices of baguette and melted cheese or gratinated croutons. It\u2019s a rustic country must-have. Try this classic recipe for French Onion Soup<\/a> or this LCHF French Onion Soup<\/a>.<\/p>\n

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Gazpacho – Spain<\/h4>\n

If you live in a warm Mediterranean climate, then a cold soup is the way forward. Gazpacho is traditionally a raw soup, served cold. Ingredients such as tomatoes and celery are blended, strained and then seasoned with olive oil and aromatics. The result is a fresh dish with plenty of flavour and all the nutrients intact. Try this recipe for Tomato Gazpacho<\/a> or Avo & Asparagus Gazpacho<\/a>.<\/p>\n

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Goulash – Hungary<\/h4>\n

It comes from Hungary, and it\u2019s definitely meant to feed the hungry. This traditional style soup\/stew was originally made by shepherds, and consists of meat in a fragrant tomato-based sauce.<\/p>\n

Later versions contain paprika as a key ingredient as well. Tough cuts like shank and shin work well it this soup, as it is best prepared with lots of time to allow for all that to break down and create a thick, tasty sauce. Try this recipe for Hungarian Goulash with Dumplings<\/a><\/p>\n

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Minestrone – Italy<\/h4>\n

The Italian equivalent of a hug in a bowl. This vegetarian soup is packed full of veggies and beans, and is what your nonna<\/em> would make for you on a cold winter\u2019s day. It has a tomato-style base and will often have a bit of pasta in it as well.<\/p>\n

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Mulligatawny Soup – Anglo-Indian<\/h4>\n

This tongue-twister has its roots in India and was popularised by the British. The name roughly translates to \u2018pepper water\u2019, so you know it\u2019s going to be packed with flavour. The base is a mix of flavourful aromatics, and has the addition of chicken, in some cases. This Anglo-Indian bowl is sure to warm up a grim winter\u2019s day.<\/p>\n

Pho – Vietnam<\/h4>\n

Another tongue twister that Westerners seem to struggle to get right \u2013 some say it should be pronounced \u2018fuh\u2019 and others claim it’s pronounced like it’s spelled \u2018pho\u2019 \u2013 how ever you choose to say it, know that it\u2019s tasty.<\/p>\n

This traditional Vietnamese broth is filled with rice noodles, veg and usually chicken or beef. It\u2019s packed with aromatics and is a belly full of yum.<\/p>\n

Ramen – Japan<\/h4>\n

Real ramen fell into the shadow of popularised packet ramen noodles for many years, with the latter being the only version that was understood by Western culture. But the East was holding onto one of their best kept secrets \u2013 how delicious a bowl of real, authentic ramen soup actually is. Japanese ramen is a complex dish that takes a while to get right.<\/p>\n

It\u2019s all about a flavourful broth and this is key to the success of the dish. Along with noodles, added ingredients can include items like sliced mushrooms, spring onions, corn, crispy duck, pork, beef or chicken and a soft boiled egg. There are many different varieties of Ramen soup around \u2013 we recommend trying them all to find your favourite.<\/p>\n

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Want more? Learn more about ramen right here<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s no doubt that soup is the quintessential cool weather meal, but with such a variety of different soups, from a light consomm\u00e9 to a rich and creamy chowder, this meal can be enjoyed all year round. We show you all you need to know about the different types of soups, and how to make them with some easy recipes. A Guide To Different Soups Get to know the different soups from consomm\u00e9 to pho, and learn how to make […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-61371","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/61371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=61371"}],"version-history":[{"count":17,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/61371\/revisions"}],"predecessor-version":[{"id":113523,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/61371\/revisions\/113523"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=61371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=61371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=61371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}