5 tips for warming winter soup and stew

Winter is coming and I will start enjoying some hearty soups and stews. In most cases, they are easy to make, and most cooking can be done without too much attention.

Since most soups use a variety of vegetables, usually meat, at the base, they are usually nutritious and full.

They are also great for freezing and are carried around when you need them.

On a cold day, there is a pot of soup in the stove, and there is some warm feeling.

These are the secrets of making stews and soups this winter.

Sweating

Most soups have aromatic vegetables such as carrots, onions, garlic and celery.

Use butter or oil to bring these vegetables out of the heat, which can release the aroma and add flavor to the soup.

2. Stock

Using homemade or premium fresh ingredients always gives you a better quality soup than using raw cubes or flavorants.

If you don't have the time or prefer to make your own inventory, you can get some quality stock from a specialty food store.

Also consider which plate is used for which plate. It is best to use chicken or vegetables for light soups and deeper ingredients such as beef for more stimulating soups and stews.

3. Seasonings

Adjust your ingredients in moderation over time. This will enhance the flavor of the various ingredients without making the soup salty.

Use sea salt tablets instead of salt to get a better flavor.

After cooking the soup, adjust the seasoning as needed. Taste the soup and add a little salt at a time until you can taste the depth of all ingredients.

Such a simple step, but often the difference between the taste - some soup and peace.

4. Consider texture

The different elements of your dish need to be cooked in different ways to produce the desired texture. For example, carrots take longer to cook than peas.

The texture comes down to choosing the right ingredients and adding them to the dishes at the right time, so they are all cooked at the same time.

Consider from the outset if you want a smooth mix of soup or a soup with lots of body and different components.

Add green and leafy vegetables such as spinach at the end to avoid overcooking.

Croutons, cheese, crackers, nuts, bean sprouts and even pig skin can be used to add texture and flavor.

5. Cutting size

Pay attention to the size of the cut vegetables and meat. Too big, it can be difficult to eat or take a long time to cook, while other components are over the chef. Too small, it may collapse completely.

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