Always make soup at least a day ahead of time, so that the seasonings will have time to improve the flavor.
Never use salt or pepper to season soups until you are almost finished with the cooking process. Both of these seasonings will intensify and may give the soup too strong a flavor.
When cooking soup, always cook with the lid on to help the flavors become better absorbed.
When you make a cold soup, remember that a cold soup needs more seasoning than a hot soup. The heat tends to drive the flavors into the product more efficiently.
Source: My Mom
By Irishwitch from Aurora, CO
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