Introduction to Stocks and Soups - Learning more about Healthy Soups and Stock Making by Dueep Jyot Singh & John Davidson

Author:Dueep Jyot Singh & John Davidson [Singh, Dueep Jyot]
Language: eng
Format: epub
Publisher: JD-Biz Corp Publishing
Published: 2014-12-16T08:00:00+00:00

Color

How to get the white color in a soup? For this you need a white lined pan and a wooden spoon. You also need to make sure that the vegetables are properly cleaned and trimmed. They should be kept in cold water until they are required. The vegetables should be white like potatoes, artichokes, and celery.

You do not add sautéed vegetables because this is going to color the mixture. For brown soups, you are going to use brown stock, and brown roux. Fried onions, especially cooked in bacon fat, improves the flavor and color of the soup.

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