How to make soup taste better

This is not a post on how to make soup – I might put one on that topic together some time in the future – or not. This is a little Daria-style cooking secret about an easy way on how to effortlessly make your soups and stews taste better, especially in cases when you ran out of ideas what other spice to add.
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289/365 SOUP
Photo “SOUP” – courtesy of cheesy42

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You know how sometimes things in the kitchen just don’t turn out the way they should?

I had one of those moments yesterday while cooking a soup with pieces of chicken breast from previous night’s dinner, some hull-less barley, quinoa, peas and a lot of minced garlic. After I added some marinara sauce and all the herbs and spices I could think of, my soup that I was craving all morning, still didn’t taste the way I expected my hearty, from-scratch home made soup to taste… 🙁
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Roasted Carrot Soup
Photo “Roasted Carrot Soup” – courtesy of Andreea
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Just when I was about to give in to frustration, I had an impulse to open the refrigerator and there it was – the solution to my desperate request – in a glass jar: grated Parmesan cheese. So I added about a teaspoon of Parmesan cheese and the the transformation of the taste of my soup was instant. The bland taste was just a petty past memory – while my soup had a character: the memorable taste and aroma. Yummy!!
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Soup
Photo “Soup” – courtesy of GryNoKa

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I don’t think it’s necessary for me to brag out about how much everyone who tasted my soup enjoyed it, including my Chiranian Ally who is crazy about soups and took extra time to clean out her bowl that day… 🙂

NOTE: The best way to add Parmesan cheese to your boiling soup, sauce or stew is to mix it with some water first. I only use 100% real Parmesan because it has the authentic (strongest) taste.

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About the author

Daria

Most of all Daria enjoys creating, designing, taking photos of, writing about and sharing all the beautiful, cheerful things and moments. She finds them everywhere she goes. And tons of fun people, too!

3comments
Tony Payne - April 15, 2011

Parmesan is a great solution to the problem, even better if you have “real” parmesan handy instead of the poor-man’s Kraft tubs, which by comparison are pretty awful.

Parmesan on soups, especially like Minestrone is just wonderful.

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Hilary - April 15, 2011

Hi Daria .. in the end you got there .. and I bet it was very tasty .. I love fresh soups.

Have a good weekend .. Hilary

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