So, if you do not want to alter the soup's flavor, there is an incredibly easy solution: puree it. To be more specific, puree the cooked components of the soup along with a bit of the stock ...
But there is a time for pureed soups, those elegant, traditional starters for a multicourse meal. They're there to whet the appetite for the more substantial courses to come. And despite their ...
Generally speaking, I'm a chunky chicken soup kind of person. I like the hearty, stick-to-the-ribs quality of a good rough-hewn soup, and the contrast of textures and flavors of the ...