Low Carb Diabetic Diet

Soups Recipe

Origin Of Soup

Soup starts many a meal. The word soup itself originated thousands of years ago in Greece, with the word for water ---- literally translated, "rain." It is related to the German and Old English words for "to drink," "to dunk bread in broth" (sop), and "to soak" or to steep." Whatever its origins, soup is a wonderful invention. In the winter, it warms; in the summer, cool soups refresh.

Even a simple broth, at the beginning of the meal, sets the tone for a relaxed experience. You can't rush eating hot soup! Slowing us down has many benefits in our harried world. One is taste. Soup is meant to be tasted, not wolfed. Slowing us down also helps us control appetite. Even before we eat, when we smell the aromas of food, and even when we start to think about food, our brains begin to prepare our stomachs for the food that's on its way. As we eat, the signals travel from the tongue to the brain to the stomach and back up to the rain.


After a while, our brains get the message that we've eaten what we've consumed plenty of calories, and don't need any more. That's when we feel "full," and stop feeling hungry.
Soup, by slowing our consumption, gives the body enough time to start sending those messages to the brain. So our hunger begins to diminish. By the time the main course arrives, we're not so ravenous.
Soups can also be a wonderful way to get more vegetables into our day. That's true whether the soup has beef, chicken, seafood, or only beans and vegetables.


Soup Making Basic

Stock Making

A good stock is the basic ingredient great soup. in a great soup. When you're making stock, remember that it's not necessary to peel or trim vegetables, since they will be strained out.  Just wash and cut them up.
Always start your stocks with cold water to extract the most flavor from the meat and vegetables. Simmer stocks slowly for best flavor - bubbles should form slowly and burst before reaching the surface. Use a sieve lined with one or two layers of cheesecloth to remove small particles when straining stocks. To avoid spills, ladle the stock into the strainer; don't pour it.)


Storing Stock
To store a stock for future use, ladle the finished stock in pint or quart jars or other nonplastic containers

 while it's still hot. Cover and refrigerate to chill quickly. Stock may be stored in the refrigerator  for a few days  or in the freezer for up to six months. Be sure to label each container with the contents, quantity, and date. If you frequently use stock in small quantities, freeze it in ice cube trays. Then place the frozen stock cubes in plastic bag and return them to the freezer. Measure the volume of melted cube to determine the exact amount in each cube (approximately 2 tablespoons).


Appliance shortcuts

Use your small kitchen appliances to simplify making soups and stews. For instance, use your blender or food processor to puree, chop, or blend foods; a food processor can slice and shred, as well. A counter-top microwave oven speeds single  preparation steps --- such as melting butter, cooking onion in butter, or cooking bacon --- as well as entire recipes. An electric slow crockery cooker is another natural, since it lets you start soups and stews early in the day in the cooker, it usually cooks for several hours, depending on the recipe, and often needs no attention. You can even leave cooker operating while you're away from home.

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