Soup making can quickly become a passion. Producing quick, hearty, low cost, one-pot meals that instantly satisfy will have you wondering why you haven't been making homemade soups sooner. Ranging from light and sparse broths and bisques, to heavy and complex stews and chowders, few dishes can match soup for delivering taste and comfort. Classics like minestrone, beef and barley, and Manhattan clam chowder are always delicious, while other more innovative dishes like curried crab and coconut; purée of split pea, cantaloupe soup with lime granite; Spanish gazpacho; cream of tomato with basil, and seafood gumbo, can also be made in the comfort of your own kitchen with the help of some fresh ingredients, and proper technique.
Soup making is a wonderful activity year round, thanks in part to changing climates, culinary desires, and fresh seasonal ingredients. Hearty winter chowders and stews or light summer bisques and consommés are amazing to create in just a few moments and have simmering on the back burner for everyone to enjoy. Visiting local farmers markets for the latest in season vegetables, and fish markets for the latest local catches can take your dishes to a whole new level.
The essence of great cooking is getting basic techniques mastered and then building on the foundations of flavors and textures to create the classics and new and delicious dishes. Homemade stocks, broths, and purees are the best starting points for most recipes, and creating them can be as much fun as making the soups and eating them. Soup stocks are made by adding meats and vegetables to a stockpot and simmering in water for hours on the stove top. The ingredients that go into stock making can be anything from leftovers to inexpensive vegetables, cuts of meats and fish.
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