Soup can be an amazing catch-all for the busy cook with leftovers. However, don’t expect soup made with kitchen scraps and leftovers to be a delicious, five-star affair. One of the first rules of soup-making is: Soup made with excellent and planned-out component parts is simply better than soup made with haphazard ingredients.
Respect your soup!
Here are five dos and don’ts when it comes to creating delicious soup:
Do: Use bright, fresh vegetables to make your soup. Save your wilted, sad looking veggies for creating broth, don’t use them in your soup and expect a vibrant result. We use fresh, locally grown veggies for our soups and stews because they simply produce a better product. Believe us, you will taste the difference.
Don’t: Add leftover steak to beef stew. The end result will be something chewy and tough. Beef stew is the prime time to use chuck and other, tougher cuts. The slow, stewing process will allow the tough meat to become tender and wonderful.
Do: Sear raw meat before stewing. A good sear will help build deep, rich flavor. It will also create an amazing texture later on. So, don’t throw in raw, cubed meat and expect the stew to be as good as what you get in a restaurant.
Don’t: Serve your soup or stew without a yummy side. Some of our customers feel that the best part of eating our soup is the combination of flavors our cornbread adds to the whole experience. Additionally, a great side will help you soak up leftover broth and clean up that bowl!
Do: Experiment! Add different vegetables or try unusual meat in your soup or stew. Perhaps some parsnips or a bit of leek could change the dimension of your soup, making it even more delicious.
We choose to present different specials and a variety of soups, stews, and casseroles because of how much depth and flavor these meals can add to your palate. There are so many ways to make soup and stew delicious. We hope our offerings at Portland Kettle will delight your taste buds and your belly.
We’ll see you soon in downtown Portland. Until then, we leave you with this quote from food writer Laurie Colwin: “There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”