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Vegetable Soups
Published 2000
| Steps for Making Vegetable Soup | Ingredients/Equipment |
| Melt fat for cooking vegetables (optional). | Butter, oil, rendered bacon fat, goose fat, duck fat |
| Gently cook flavorful meats in fat (optional). | Ham (thinly sliced, cut into strips) Bacon (cut into 1- by 1/4-inch strips) Pancetta (unrolled, thinly sliced, cut into 1-by 1/4-inch strips) Confit of duck or goose (shredded) Raw pork (cut into cubes or strips) Leftover roast meats (cut into cubes or shredded) |
| Gently cook aromatic vegetables in fat until they soften or simmer directly in liquid. | Carrots (chopped, diced, or julienne) Onions (chopped) Garlic (chopped, or peeled and left whole) Turnips (chopped, diced, julienne, or cut into wedges) Leeks (chopped or julienne) Fennel (chopped or cut into wedges) Celeriac (chopped, diced, julienne, or cut into wedges) |
| Fresh or dried herbs that can be added to the soup near the beginning (chopped or tied into a bouquet garni). | Thyme Oregano Marjoram Savory Bay leaf |
| Add starch or starchy vegetables. These can provide substance to a soup containing whole or chopped vegetables or can function as thickeners in pureed soups. | Flour Rice Beans (soaked, sometimes precooked) Potatoes (chopped) |
| Add liquid; simmer soup until vegetables soften. | Broth (chicken, beef, vegetable, etc.) Wines (white wine, sherry, Madeira, etc.) Cooking liquids (from beans, rice, or potatoes) Water |
| Vegetables best added at the same time as the liquid. | Zucchini (sliced, diced, or julienne) Squash (sliced, diced, or julienne) Tomatoes (peeled, seeded, chopped) Mushrooms (left whole, quartered, or sliced) Cabbage (shredded, blanched/optional) |
| Add thickener (pureed soups only) | Cooked bread Precooked rice Mashed potatoes Leftover vegetable purees (spinach, sorrel, garlic, etc.) Precooked beans Cornstarch Flour worked to a paste with butter |
| Add quick-cooking green vegetables and other ingredients. | Spinach (stems removed, shredded) Green beans (chopped or cut into 1/2-inch lengths) Swiss chard (stems removed, shredded) Peas Broccoli Sorrel (stems removed, shredded) Dried pasta Precooked rice Fresh pasta |
| Puree soup. | Blender, food processor, food mill |
| Strain puree. | Medium-mesh strainer, fine-mesh strainer, or drum sieve |
| Add flavorful finishes and enrichment. | Tender herbs (tarragon, chervil, parsley, chives) Butter Herb butters Cream Pesto/pistou (basil and garlic puree) Aïoli (garlic mayonnaise) Picada (Spanish garlic and almond puree) Extra virgin olive oil Coconut milk Yogurt Curry Hot chili purees Tadka (Indian spice mixture) Grated Parmesan, Gruyère |
| Garnish. | Croutons Chopped fresh herbs Strips or cubes of vegetables Noodles |