Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [8]
Because you’re puréeing in batches, you’ll need a large container, bowl, or a second soup pot to hold the blended soup as you work. When you’re done, pour everything back into the original cooking pot to reheat the soup; or for cold soups or ones you’re making in advance, let the soup cool in the container and then cover it and chill it in the refrigerator.
Immersion blender Immersion blenders (also known as stick blenders) are among a handful of game-changing kitchen tools. So if you’re liking the idea of making soup a more regular part of your life, I highly recommend you rush out and buy one. They’re not that expensive, and they have several advantages over a conventional blender: There’s no second bowl or pot to dirty up, because the puréeing happens right in the soup pot. They’re easy and fast to use, because you don’t have to work in batches. They allow you to see just how puréed everything is getting, so you can stop the minute you’ve achieved the texture you want. And they’re easy to clean and don’t take up much space. Convinced?
To use an immersion blender, take the pot off the stove and set it somewhere stable. Submerge the business end of the immersion blender completely into the soup, holding it straight up with the base flat against the bottom of the pot. To avoid splattering and over-blending, turn on the motor to the lowest setting and then gradually increase the speed. Then simply move the blender around, always keeping the base flush with the bottom of the pot and the blade submerged.
Food processor You can use a food processor fitted with the steel blade attachment to purée some soups, but for very liquidy ones it really doesn’t do as good a job as a blender or immersion blender. If you do use one, work in batches and avoid filling the bowl of the processor more than two-thirds full.
Potato masher Yes, the lowest-tech option of all works quite nicely when you want a somewhat puréed but still fairly chunky texture. Just mash (gently, to avoid splashing) until you like what you see.
GET THIS SOUP SUPPLIES
Keep these staples around so you can make soup any time by rounding up a few good vegetables:
Broth in boxes (various vegetable broths, plus maybe some chicken)
Bouillon cubes
Canned beans
Canned tomatoes
Tomato paste
Dried thyme, oregano, cumin, and red pepper flakes
Olive oil
Garlic and onions
Soy sauce
Toasted sesame oil
Parmesan cheese
Rice
Soup pasta (such as orzo or little stars)
STOCK OPTIONS
When a soup calls for stock or broth, I recommend using the kind that comes in boxes because it tastes much better than canned. Look for a good organic brand. They’re all quite different, so shop around until you find one you like. For those emergencies when you run out of broth, keep some bouillon cubes on hand.
STORING SOUP
To store soup, let it cool, transfer it to an airtight container, and put it in the refrigerator. Stored in this way, most soups will keep for 3 to 4 days.
Most soups also freeze well. A handy way to do this is to let the soup cool and then put individual portions in resealable plastic freezer bags. That way you can put one in the refrigerator to thaw in the morning (never thaw soup, or anything, at room temperature—it’s not safe, bacteriologically speaking) and it will be ready to heat up when you come home from work. Press most of the air out of each bag and lay it flat in the freezer until it has frozen solid.
You can also freeze soup in plastic containers with airtight lids. Liquids expand when they freeze, so leave about half an inch of space at the top. Always label bags or containers with the kind of soup and the date (permanent markers work best). If a soup has lived in your freezer for more than 6 months, throw it out.
Soups