http://foodperson.com/2009/01/12/fix-soup-after-its-done/ You are what you eat Thu, 19 Jan 2012 23:00:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://foodperson.com/2009/01/12/fix-soup-after-its-done/comment-page-1/#comment-1775 Janet Majure Wed, 21 Jan 2009 21:09:16 +0000 http://foodperson.com/?p=1885#comment-1775 I like soups pureed or clear, although I don't tend to make much in the cream soup category. I agree vinegar often is a nice touch. I've never tried maple syrup. I'll have to keep that in mind. I like soups pureed or clear, although I don’t tend to make much in the cream soup category. I agree vinegar often is a nice touch. I’ve never tried maple syrup. I’ll have to keep that in mind.

]]> http://foodperson.com/2009/01/12/fix-soup-after-its-done/comment-page-1/#comment-1767 Joanne Mon, 19 Jan 2009 18:25:45 +0000 http://foodperson.com/?p=1885#comment-1767 I love pureed soup, it always seems to improve, in my opinion. My husband is a lover of clear soups, but I just can't accommodate him most of the time! I also think bits of fat and other flavor helps...especially when other ingredients are thin on the ground. My "booster" for vegetarian/Vegan soups usually include a dash of balsamic/sherry/malt/cider vinegar (it's flexible) and maple syrup. Really heightens flavors. I find that a little meat goes a long way in a soup; definitely useful for stretching one's budget! I love pureed soup, it always seems to improve, in my opinion. My husband is a lover of clear soups, but I just can’t accommodate him most of the time! I also think bits of fat and other flavor helps…especially when other ingredients are thin on the ground. My “booster” for vegetarian/Vegan soups usually include a dash of balsamic/sherry/malt/cider vinegar (it’s flexible) and maple syrup. Really heightens flavors. I find that a little meat goes a long way in a soup; definitely useful for stretching one’s budget!

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