— Partially cover the pot when cooking soup. Uncovered allows too much evaporation and totally covered may result in a boil-over.
— Clear broth has almost no calories if it has been allowed to cool and the fat has been skimmed off before reheating.
— If using dried herbs when making soup, add them at the beginning of cooking. If using fresh herbs, add near the end and let soup simmer for a few minutes to release the flavour.
— Freeze homemade broth in small quantities in ice-cube trays. Once frozen, wrap well or transfer to an airtight storage container. Use to flavour sauces, vegetables and casseroles.
— For quick and easy soup dumplings, blend 2 egg whites, 125 ml (1/2 cup) water, 250 ml (1 cup) flour, 2 ml (1/2 tsp) salt and 2 ml (1/2 tsp) baking powder. Drop from a spoon into simmering soup. Cover and simmer for 5 minutes.
Source: "Healthy Helpings: 800 Fast and Fabulous Recipes" by Norene Gilletz (Whitecap Books).Suggest a correction