Comments on: Potato Parsley Soup

By: anonymous fan

anonymous fan — Wed, 09 Dec 2009 16:17:30 +0000

soup looks good. I use vegetable stock but never really thought about it very much…(somebody explain again why you don’t? your theory is that if there’s water and vegetables already in there, you don’t need stock instead of water?) f

I do very much feel that a smooth consistency really does make a huge difference in certain soups (I also recently just purchased an immersion blender.) But no one can tell me that cauliflower soup, or black bean pumpkin soup, or the aforementioned butternut, isn’t better creamy.

thanks for the post! soup recipes always welcome.

By: jane

jane — Sat, 05 Dec 2009 04:53:36 +0000

yum looks good! i never use veg broth either but i do usually add a spoon of white miso paste to soups. then you don’t really have to add salt.

By: Nachy

Nachy — Fri, 04 Dec 2009 18:41:06 +0000

Oh yes… I really meant the Principles to apply only to soup. As for butternut squash soup… I’ve eaten it, but never made it. So I’ll grant you that one.

By: Kevin

Kevin — Fri, 04 Dec 2009 18:35:43 +0000

Responses to Principles:

1. I’m there with you on vegetable stock in soups, but for risotto and things of that nature, it’s very handy. Do you really mean “never?”

2. Pretty much agreed, though I feel like there are a few exceptions. What about butternut squash soup?

3. Again, more or less agreed, but somewhat counter-intuitively you actually CAN burn soup. I have done it. So I would caution people to be a bit careful with how high they get the heat.

I do think you are right about “bringing out/locking in” flavor being a bit of dubious cooking orthodoxy. As with everything, I’m sure there are suggestions, but I’d be surprised if someone could taste the difference between 30 minute potato soup and two hour potato soup.

By: danielle

danielle — Fri, 04 Dec 2009 06:37:20 +0000

i am totally with you on the “no blending” rule. i have teeth, i don’t need to blend my food.