How to Bulk Up an Useless, Watery Soup

Soup can be a meal, offered it has enough things in it, but often the truth inside the can does not match what’s marketed on the exterior. This is more easily prevented with homemade soups, however in some cases you don’t add enough things initially, or somebody eats all the excellent stuff, leaving you with mostly broth. B ut neither of those circumstances are cause for panic– t here are numerous things you can contribute to bulk up your soup after the fact, none of which are noodles or rice. (Noodles and rice are constantly appropriate, however they’re rather apparent, I believe.).

Store-bought tortellini (or gnocchi)

Tortellini resemble noodles, however even much better, since they come packed with more stuff, and adding bulk is our objective here. You can purchase them frozen or refrigerated– e ither way, all you need to do is toss the prepared pasta into simmering soup and cook till tender, which normally takes 2-5 minutes, depending upon the beginning temperature level of your tortellini.

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Shelf-stable or refrigerated gnocchi needs a comparable amount of effort. Add it to a simmering soup and cook up until the little potato dumplings drift to the top. Garnish with some sort of thickened or cultured dairy and scallions to highlight the potato vibe.

Mashed potatoes.

Mentioning potato vibes, you can utilize remaining mashed potatoes to make gnocchi-like dumplings– all you require is one egg and one cup of all-purpose flour for each two cups of cold mashed potatoes. Mix gently, then roll the potato dough into a potato snake and snip into bite-sized pieces. Cook just like you would already- ready gnocchi (in simmering water till they drift).

If you don’t feel like mixing, rolling, or snipping, you can purée mashed potatoes into a watery soup to give it body. Use about a cup of cold mashers for every cup of broth, and puree it into the broth with an immersion blender prior to bringing it to a boil. Reduce the heat to a simmer, add cheese if you like, and cook until your soup is creamy and smooth.

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Wonton wrappers.

These aren’t technically noodles, but they are noodle nearby, and they cook much faster than a lot of noodles, thanks to their thin, handkerchief-like quality. Drop them in boiling soup for a minute approximately, up until they feel nicely bouncy in between your teeth (give one a trial run after one minute).

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Pre-cooked lentils.

I am fairly obsessed with the Trader Joe’s steamed lentils. While I comprehend that cooking lentils is not a difficult culinary activity, it is a boring one, and these pre-cooked lentils are fast, filling, and very versatile. I primarily add them to salads, however they bulk a soup almost quickly, which is extremely welcome during the cold weather. They’ re already cooked, so they only need to be simmered until warm, which takes about a minute.

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Stretched soup.

If all you have is 2 cans of puny, unsubstantial soup, you can do what our deputy editor Jordan Calhoun, does, and simply strain the solids out of the among the cans, to develop on incredibly soup with double the things. “I just open one can and pour it into the pot; but then, on the second can, pressure out the broth (by simply holding the lid in place and turning the can upside down) and keeping what’s le feet,” he explained to me over Slack.

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If you do not wish to lose the excess broth, save it and include it to your next batch of rice, or beans, or– I dunno– soup. It’s simply soup all the way down.

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