The Soup Tureen – A Noble History, You’ll Eat With Kings When You Serve Soup in Your Tureen

Few other dishes carry as much of the mystique and history as the Tureen. Such a simple dish, really, and practical for serving only 6 or so people, but nonetheless a part of legend. It’s designed for serving soups and stews and for centuries could be found in various designs but have remained constantly the same – an elegant shape with domed handled lid, and handles on the bottom dish. Few other dishes carry the history and tradition of the tureen. More elegant contemporary designs or older antique versions will display with an under tray.

500 years ago, it was common for soup to be the primary European meal, and was originally thought to be called an ecuelle. A smaller dish, with handles and a lid and meant to picked up and drunk from. It was with this prominent and frequent table presence that the soup tureen was born. With a plethora of inexpensive soups, stews, broths and chowders making up the common meal, it was natural for artisans to seize the opportunity

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Brief Information About Vegetable Soup Recipes

A great vegetarian soup recipe not only helps you to feel good but also increases your appetite for the main meal.

It’s not really tough to make vegetarian soups, you just need to follow some basic steps to make them. To start with you just have to use garlic, onions, other vegetables such as spinach, beans, green peas, cabbage. Now add vegetable broth or soup stock and other spices which can help you add your desired flavors. If you want to prepare a cold soup then add fruits such as watermelon or tomatoes to it.

Sometimes, if green onions, celery are also added along with onions it’s going to make much of the difference in taste. If little more herbs and spices like peppers, with mixes of oregano and rosemary are added it makes such a great savory taste that everyone at your home will enjoy. It is recommended to add an appropriate amount of spices as too much of them is not good for health.

The secret behind making a savory vegetarian soup recipe i

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Tasty Cold Soup Recipes That Will Change Your Soup Game

When you hear the word “soup”, you think of a warm delicious meal. But did you know that some people enjoy their soup cold? It’s a delicious and refreshing starter for a warm lunch or dinner, something that is definitely a must-try.

Cook these cold soup recipes to find out:

Herbed Lemon Avocado Soup

What you need:

  • 2 ripe avocados, peeled, pitted and chopped
  • 1 lemon, juiced and zested
  • 1 cup low sodium vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon chopped lemon basil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons minced shallots
  • 1 1/2 teaspoons kosher salt

Mix together avocados, lemon juice, lemon zest, vegetable broth, coconut milk, lemon basil, white wine vinegar, shallots and kosher salt in a blender or food processor. Puree until mixture is smooth. Transfer mixture to a glass container, cover and refrigerate for 2 hou

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Chinese Soup: Bird’s Nest or Hot And Sour? Benefits Of Chinese Soups

Many of us have heard of many famous Chinese soups like Bird’s Nest soup and hot and sour soup as well as the intriguing Buddha jumps over the wall soup. Do you know that the Chinese use soup for medicinal as well as food purposes? The Chinese believe in the balancing of the yin and yang or hot and cold forces of nature and this is the basis of the ingredients used in Chinese soups.

Aside from the nutritional value of the food itself, the Chinese use medicinal properties of the ingredients in the soup to maintain good health or to speed along recovery of sick individuals with these ingredients. Ideally, fresh ingredients are used and where possible, the best quality is also used. An example of soup valued for its healing properties is the Bird’s Nest soup. In Mandarin, this is called the yan wo or literally Swallow’s Nest.

These are edible nests of the swift or swallow. When mixed with water, the nests which are whitish become jelly like and

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Cheese and Potato Soup – A Recipe for Cheddar Baked Potato Soup That Is Out Of This World

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled

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Delicious Soup Recipes Perfect For A Camping Trip

When you’re camping, the goal is to sit back, relax and enjoy nature. You don’t want to spend too much time cooking or cleaning up, so always go for easy-to-prepare meals that don’t require too much time and effort in preparing. Soups are a great choice – they’re quick to prepare but incredibly filling. Also perfect for cool days!

Try these delicious soup recipes perfect for a camping trip!

Creamy Potato Soup

What you need:

  • 2 1/2 kg. potatoes, peeled and sliced into bite-sized chunks
  • 1/2 kg. diced bacon
  • 1 medium carrot, grated
  • 1 medium onion, chopped
  • 1 can evaporated milk
  • 2 chicken bouillon cubes
  • 6 cups water
  • 3 tablespoons butter
  • 4 teaspoons minced parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2

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A Recipe For Sweet Potato Soup

Starchy vegetables have a long history of being used to make tasty and nutritious soups. Potatoes, pumpkin, butternut squash, zucchini, peas and beets are all main ingredients for soups all around the world. One of the most overlooked starchy vegetables is the sweet potato, which is a shame because it is full of flavor and goodness.

To be clear, I am talking about the sweet potato that is also sometimes referred to as a “yam”. True yams are not often found in North America, but the confusion arises because there are two common varieties of sweet potato. First, there is a harder variety with a yellow interior, and a softer orange type. The orange ones that are sometimes called yams are my favorite, and they are best ones to use in this soup.

Sweet potatoes have a much more complex blend of starches and sugars, and because of this they benefit greatly from the carmelization that takes place in the roasting process. Their natural sweetness gets intensified and

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Are Instant Soups the Healthy Choice?

Most people have their schedules so full to the brim that they have to plan every last aspect of their day at least several weeks in advance. The busy lives which many of us live make it very difficult to plan for nutritional meals. Some people’s idea of a healthy meal is a fruit rollup. As funny as this may seem, we have a severely skewed sense of what constitutes healthy food, and perhaps this is why people are being plagued by horrendous diseases like cancer in growing numbers.

When the majority of us hear the word “soup,” we quickly associate it with positive images. After all, soup can contain vegetables and other nutritious ingredients that are good for our body. When it comes to instant soups, opinions begin to diverge as to whether or not they are the right choice. Conventional wisdom says they are the prime choice among competing alternatives, but a quick peek at the nutritional facts on the back of these popular instant soups says otherwise.

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Seaweed Soup – Cooking With Algae

Algae can be useful in many different situations. Algae are for instance used as food for humans as well as for live stock, and it is also included in various health products and cosmetics. Seaweed is predominately gulped down in South-East Asia, especially in China, Japan, and Korea, but it is becoming more and more popular outside this range for each year that passes.

If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.

Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert

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Bouillabaisse Soup

This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse consists of fragrant fish chunks poached in a saffron-enhanced broth. The dish is served as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish itself is eaten. It is undoubtedly a triumph, so do devote several hours to making it.

Ingredients:

50 ml extra virgin olive oil

2 large onions, quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, chopped

2 large red tomatoes, skinned, quartered and deseeded

a bunch of fresh thyme, about 50 g

1 fennel bulb, quartered

20 cm strip of orange zest

2 litres boiling water

1 kg mixed fish fillets such as John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

1 kg mixed shellfish, such as small crabs, mussels, clams and prawns

a large pinch of saffron thr

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