How Long Does Beef Tips Take To Cook On Stove 5 Tips for Warming Winter Soups and Stews

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5 Tips for Warming Winter Soups and Stews

As winter approaches, it’s time to start enjoying some delicious soups and stews. They are often very simple to prepare and most of the cooking can be done without your attention.

Since many soups use a variety of vegetables in the base and often in the meat, they are usually nutrient dense and filling.

They are also perfect to freeze and have on hand when needed.

There’s something warm about a pot of soup simmering on the stove on a cold day.

Here are my tips for making stews and soups this winter.

1. Sweat the vegetables

Many soups contain aromatic vegetables such as carrots, onions, garlic and celery.

Sweating these vegetables in butter or oil over medium heat releases the aromas and creates a flavor base for the soup.

2. Backup

Using homemade or quality fresh stock will always give a better quality soup than using stock cubes or flavor enhancers.

If you don’t have the time or inclination to make your own stock, specialty grocery stores have good quality stocks.

Also carefully consider which broth you use for which dish. Better to use chicken or vegetable broth for light soups, and darker broths like beef for hearty soups and stews.

3. Spices

Season your ingredients moderately. This enhances the flavor of the individual ingredients without making the soup too salty.

Use sea salt flakes instead of table salt for better flavor.

When the soup is ready, adjust the seasoning as needed. Taste the soup, adding salt a little at a time until you taste the full depth of the ingredients.

Such a simple step, but often the difference between the flavor of some soups and bland ones.

4. Consider the texture

Different elements of your dish will need to be cooked differently to achieve the desired texture. For example, carrots take longer to cook than peas.

Texture is all about choosing the right ingredients and adding them to the dish at the right time so they cook at the same time.

If you want a smooth blended soup or one with lots of body and variety of ingredients, think from scratch.

Add greens and leafy vegetables like spinach at the end to avoid overcooking.

Croutons, cheese, crackers, nuts, bean sprouts, or even pork rinds can be used to add texture and flavor.

5. Cut to size

Pay attention to the size you cut vegetables and meat. Too big and other parts may be difficult to eat or take too long to cook. Too small and it can be completely destroyed.

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