LIVING

Some pointers to ensure success when making soup

01/20/2014 09:00 EST | Updated 03/22/2014 05:59 EDT
Food writer and cookbook author Norene Gilletz offers the following advice to soup makers.

— 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).

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