Soups and Sauces

Welcome to the tasty and delicious world of soups and sauces. Here we will guild you through the steps of making some of your favored dishes and meals. And maybe you will discover new recipes and new tasty dishes for you, friends, and family to enjoy. If you really want to learn more about spices and flavor this is the perfect place to start. Many chefs get their start with the basics. If you can master many of these dishes you well on your way to being a great chef or amazing cook.

(Soup)

It was thought that soup was first course, but many are so substantial and satisfying that they can be served as a main course, accompanied with only a salad, bread, and maybe a piece of cheese to complete the meal. And combined according to your own taste, a good homemade meal in these days of the can opener is almost a unique and always a satisfying experience. Several of the dishes include and are enriched with bread or with eggs and cheese. All of these additions add to the general hardiness of the dish. Stocks like meat, poultry, and fish are sometimes used, but often the cooking liquid is water, especially for vegetable broth that benefit from its clarity of flavor. All of the dishes can be prepared well ahead of serving time and reheated easily, although care must be taken that they do not burn. Regular stirring will prevent ingredients from sinking to the bottom, where they can scorch.

(Sauces)

Stories of Italian grandmothers simmering their tomato sauces for hours are familiar but probably untrue. Tomatoes that are cooked for too long lose their sweetness, and the result tastes old and tired. Most likely they were actually cooking a meat sauce, which may or may not have included tomatoes.

Meats that are used generally call for beef, veal, pork, or a combination, although lamb, rabbit, or duck is common in some regions of Europe. Sometimes sausage or chicken giblets are also included for extra richness, and although tomatoes enter the picture, they are typically in the form of tomato purée or tomato paste. Broth along with red or white wine might be added for liquid and taste.

(Helpful Hints & Tips)

If the soup is not intended as the main course, count on 1 quart to serve 6. As the main dish, plan on 1 quart 1 quart to serve 2.

After cooking vegetables, pour any water and leftover vegetable pieces into a freezer container. When full, add tomato juice and seasoning to create a money-saving “free meal.”

Want to learn a little more checkout the Soups & Sauces Guide Page.

Most of these recipes can be stored for 3 to 5 days in the refrigerator, and no meat dishes can even be frozen. This gives you the best of both worlds: a slow and savory dish that becomes fast and easy when all you need to do is repeat it with a little extra liquid. Below we have put together many different categories for you to discover. Some old and new recipes for everyone to enjoy.

Chowders
Bisque

Vegetable

Kale

Chicken
Cream

Onion

Minestrone
Sauces

Stews

If you have any Comments and Questions please let us know. We would love to hear from you and know what you think to make cooking easy, fun and enjoyable.