Pots of Gold: Soup Recipes
Something magical happens in the saucepan when you simmer healthful ingredients for homemade soup. Food Editor Robyn Webb shares tasty tips and helps you stir up delicious concoctions.
Robyn Webb, MS, LN, suggests five must-haves that transform homemade soup into a bowl-sized celebration of good taste and good health.
Sautéing aromatics creates a fragrant, rich base for your soup. Garlic, onion, leeks, and shallots are my go-to flavor boosters. Cook gently and watch so they don’t burn.
It’s easy and affordable to make your own stock using low-cost chicken parts and/or vegetable parings. Plus, you can limit fat and added salt. But when time or refrigerator space is in short supply, I turn to prepared reduced-sodium chicken or vegetable broth.
For a “yum” factor, nonstarchy and starchy vegetables add great flavor (as well as fiber and vitamins) to soups and stews. Use fresh, already cooked, and frozen and thawed veggies—they’re all good.
To thicken soups without cream, flour, or butter, I like to puree some of the cooked ingredients with broth in a blender or food processor then return the mixture to the pan to heat through.
Just before serving, add contrast with toppers such as a creamy swirl of plain yogurt, a colorful sprinkling of chopped fresh herbs, or a teaspoon of crunchy toasted nuts.