Soup - The Recipe

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Soup

Soups, in my opinion, can be made to balance your appetite, helping some of us internally and assisting with health maintenance. Soups can be served hot or cold, with many or a few tasty ingredients. Soups are generally served with a liquid-base and a mixture of a variety of contents, sometimes served as a side accompanying a main dish or served as a main course. Deciding whether to create a hot soup or a cold soup completely depends on the contents that are chosen to be blended together. Both hot and cold soups are generally quite tasty and easy to make. The key is to experiment on what ingredients taste well together versus ingredients that are typically served separately. If the ingredients that are chosen to put into a soup have the desired taste when mixed together, typically the desired taste will be present when the ingredients are blended together in a soup. Since we are merely adding a liquid base to ingredients to make a soup, the chosen seasonings can make or break the taste of the overall soup. If no seasonings are chosen to include in a soup, the taste of the mixed ingredients alone will determine the flavor. Deciding whether to make a soup hot or cold is completely up to the creator of the dish, but most soups are made in a hot liquid base. If you make soup in a hot liquid base, whether the soup is intended to be served hot or cold, the hot liquid base assists well with blending the ingredients of the soup. This food topic can be expanded upon, but for the sake of time, I would like to post on a few popular soup recipes. The following suggest some ingredients to add to a couple of wonderful soups that you might have tried or might dare to try:

Noodle Soup

1. Noodle (try different shapes and types)

2. Seasoning (try oregano and/or basil)

3. Veggie (try carrot and/or bell pepper)

4. Liquid base (try bouillons and/or creams)

Potato Soup

1. Potato (try different types and sizes)

2. Seasoning (try ones that blend well with potato alone)

3. Veggie (try chive and/or onion)

4. Liquid base (try creams and/or bouillons)