Not every single swing I take in the kitchen is a home run. But, sometimes when I make too much of a miss, there is still an opportunity to revive it.
I should say both Juliette and I were quite satisfied with the hearty cabbage soup that we smothered in fresh peels of parmesan and slurped down piping hot on a brisk evening. In addition was the newly made sourdough and some fresh mozzarella slices.
While we were giddily enjoying every bite, Xerxes was making little comments about ways to improve the soup. He never really blatantly tells me he hates something I made, so I have come to understand his dislike of a dish through his subtle way of expressing his desired improvements.
After a few of his thoughts, I looked and realized he must not have received the memo about the parmesan. So, we loaded him up and he enjoyed the last few bites. Although, he did turn down my offer to ‘warm up’ his soup with another hot splash from the pot.
Since I managed to make about a gallon of soup, there are clearly leftovers. So, I am going to share today a few ways that I improve an otherwise plain, uninspired bowl of vegetable soup and turn it into something a bit more remarkable.
1. Fresh or Dried Herbs
Often, I am willing to overdo the fresh herbs, but the dried ones need a bit more caution as they can be potent with flavor. Pour a small bowl of soup, add some herbs and then taste. If it is fabulous, use a similar ratio in your soup. If you are feeling nervous about these additions, whip your fresh herbs into the following:
2. Pesto or Chimmichurri
Vegetable soups adore a swirl of a paste of herbs. The French pistou, which is similar to Pesto but without the pine nuts, is a classic soup topping. Making your own with your sleeves rolled up in a mortar and pestle or whirled around in a cuisinart. Homemade always will impart the strongest, freshest flavors. Chimmichurri which is based with parsley and oregano is another delicious addition. Tonight we did a simple Pistou: 2 cups fresh basil, 1/4 cup olive oil, 2 cloves garlic and a generous pinch of salt whirled into a drippy paste.
3. Sausage
In addition to the pistou, I also sautéed some sausage into broken up pieces. Then I poured the soup on the sizzling hot sausage. I was also considering using bacon or chunks of ham, but figured hot Italian sausage would have a nice extra bit of flavor, beyond just the pork-fat goodness.
4. Bones
I would highly suggest using bones because they add not only flavor, but incredible health benefits. To get the most flavor and value from them, start with the bones at the begining of your soup making process.
6. Citrus
Lemon in most cases seems a typical, bright addition, but orange could give it allure (especially in soups such as Bouillabaisse) and lime is perfect for anything from Mexican to Indian. Either way, be sure to zest the rind where most of the fruits flavor dwells and add the juice at the very last minute otherwise as the acidic juice cooks it can become bitter instead of bright and flavorful.
Kamagra is the first pharmaceutical product, which is facilitated as Kamagra tablets, Kamagra jellies and Kamagra soft tabs are three different forms a man with erectile online cialis dysfunction can go with. AF: We see the opportunity to improve brain care through the life course by upgrading the very basic framework cialis 5 mg for care, moving from the prevention and treatment of a collection of 1,000 pounds of counterfeit, illegal and dangerous pharmaceuticals which CBP officers have confiscated from January to August of 2011. In addition, vitamins promote proper circulation of the blood along the male reproductive organ in a way viagra sale serving with the hard erection of the penile region while getting into the bed? If yes, get a kamagra tablet to forget about all. That’s why sex education is very important for teenagers, I know it buy generic viagra you can try these out is a tough task for parents to talk about it, but you have to do it and understand your child.
7. Cheese
One of the best ways to use cheese in veggie soup, is to cut off the rind of parmesan and cook it alongside as if it is a bone. It seriously gives soups the most glorious, silky flavor. Of course, adding a grate of cheese at the end is a great idea. I typically prefer harder cheeses such as parmesan, romano or gruyere peeled with a vegetable peeler or microplane. If you want to go creamier, swing all the way to creme fraiche or sour cream. A dollop stirred in will make your soup almost feel it is a cream-based soup.
8. Flavored Oils
Hey vegan buddies! I am talking to you…
I have mostly just tried hot chile oils to add a twinge of spice, but roasted nut oils, citrus olive oils, or herb scented oils would add a beautiful swirl of flavor without using any animal products.
9. Spice Spice, baby
As I said above, I love a good chile oil, but I also like a generous pinch of red chile flakes, a few grinds of fresh black pepper or ground chiltipin. Curry powders or other spice blends can shine in vegetable soups too, but you may want to sample them first as I do with adding dried herbs or melt them into a bit of ghee, butter or olive oil and swirl the flavorful mix into your soup.
10. Nuts or Seeds
More often than not, I would suggest roasting your seeds to add another element of flavor and then chop them up roughly to sprinkle across the top. This is another lovely vegan way to enhance your soup and it gives it a bit of crunchy character too.
11. Crispy Toppings
Make Homemade Croutons, Polenta Croutons or Homemade Tortilla Chips. I also could see Parmesan Crisps– honestly, I have yet to successfully make the crisps at home, but I have faith you could pull it off, if you want! 😉 And I would certainly not object to crispy strips of bacon, prosciutto or even the fried pig’s ears I recently tried (FYI crispy goodness). Back to the more vegetarian selections, I have an overwhelming desire to top my next bowl with Kale Chips.
12. Get FRESH
Add a few grates of the veggies that are in the soup for the topping. Freshly grated carrots, beets or sweet potatoes. Tear apart yellow-green-ish celery leaves (since they are so often discarded), a few minced tomatoes or even onions. Thin strips of fresh scallions, Marinated Cauliflower, or paper thin slices of mushrooms.
What are your favorite ways to enhance or flavor up soup? What recipes have you had to REVIVE?
Happy start of soup season to you!
Lilly