Hearty Broths Soups

Based on clear broth or stock, hearty broths possess more texture, body, and flavor than broths that are clear. Hearty broths can be made from just one vegetable as in French Onion Soup or other soups with several vegetables. In some soups, meat, pasta and grains can be added to give it body, but the soups with these additions that are cooked with the broth will lack the clearness of Consommé or that of clear broth.

Vegetables can be chosen for their innate flavor and aromatic qualities according to individual preferences. Each vegetable should be peeled, cut and trimmed into uniform pieces so they cook evenly and maintain an attractive tasteful appeal.

As hearty broths often include fish, poultry or meat, each piece should be cut according to the style of the soup that is being prepared. After the ingredients are cooked in the soup, they are Julienned, shredded or diced and left to simmer in the soup till the cooking process is over.

Other ingredients may be added such as pasta, whole grains or beans. These starch ingredients may be cooked separately and added as garnish or can be added according to the traditional method to the soup while it is being cooked. This transforms the soup into a hearty vegetable broth being thicker with more body.

The liquid base for vegetable soups consists of good-quality stocks, vegetable essence or juices, water and clear broths. The liquid should be tasted and seasoned accordingly from the start of the cooking process to just before being served. Suggestions should be referred to for the specific recipe that is being cooked. The broth should be simmered over low heat with the other ingredients along with the right amount of aromatics and seasoning as required. This would enhance the flavor of the broth when it is finished and reduce the cooking time bringing the soup to the desired cooking speed in a fast manner. 

There are various garnishes for different kinds of soups. The article, ‘Garnishes and Accompaniments for Clear Soups’ may be referred to for any suggestions. Ingredients that enhance the flavor such as puree of red bell peppers, cheese, pesto, tomatoes, sorrel or chilis may be added just before serving the soup. Last minute adjustments may be made with fortified wine like sherry, or vinegar or citrus juices as in the Greek soup, Kotosoupa Avgolemono that comprises of chicken broth with egg and lemon.

Most of the soups including vegetable soups are cooked in one single pot from start to finish. It is preferable if the pot is tall more than being wide as the soups can be simmered continuously for gentle and even cooking. While cooking soups, ladles, spoons and skimmers are used till the soups is finished. Utensils such as cups and tasting spoons should be kept handy so that the soup can be monitored at all times while the flavor is being developed. The storage or holding container for the soup should also be kept ready.