Starting my soup journey, looking for input on my understanding so far
“Teaching” what I’ve learned and looking for feedback has always been the best way for me to learn so I figured I’d try it here :)
Start on low heat with your base (mirepoix or others) in oil or butter for 15+ min. Seems like some things like garlic can burn and should be added later?
Add spices. I’m confused here as to what spices I should be adding now vs later or if generally they should all go in now? Like bay leaf, whole peppercorns, paprika, thyme etc. - would you throw them all in now or should some wait until you add broth or at the end? Should I add more oil at this step for the “blooming”? Does salt go in now too?
Add any broth/water and begin adding things in order of cooking time, i.e. meat and root vegetables first then fast cooking stuff like summer squash at the end. Are there any vegetables that should be added before this step and allowed to simmer with the spices?
Seems like a lot of recipes call for adding tomato or lemon or some other acid at the very end and then salt/pepper to taste. I haven’t been making creamy soups since the soup making has been part of my weight loss journey but seems like that (cream, coconut milk etc) generally goes in at the end, too
Just a general thing, it seems like having both a variety of flavors and textures is key (I guess that goes for most cooking). I made one with just mushy vegetables and I’m seeing why most recipes call for pasta, barley etc and protein whether it’s beans or meat