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Vegetable Soups What distinguishes these soups from the ones in Chapter 2 is that these can indeed become a full meal rather than just a starter of a multi-course meal. While this group contains some puréed soups, most of the dishes are for broths with lots of vibrantly colored vegetables floating in them. Many of us are working consciously to include more vegetables in our daily diets, and soups are a wonderful way to do it. You’ll notice that because these are vegetarian soups, the first option given is for vegetable stock, but if you’re not a strict vegetarian, feel free to use chicken stock. I think it gives soups a depth of flavor not found in a stock in which only vegetables simmered. And do keep in mind that, while these soups are vegetarian, many of them are not vegan, as they include dairy products and the occasional egg.
Rules for Reheating You have to be careful when reheating a soup with fresh vegetables that it’s only heated until hot and doesn’t come back to a boil. Especially green vegetables, like green beans or garden peas, suffer tremendously from being simmered again. They turn an unappealing olive green and become mushy in texture. Also, remember that vegetable soups should always be reheated uncovered.
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