12 Tips for Soup and Salad Lovers
1. With soup, it is easy to “Cook Once, Eat Twice” (or three times!). Soup is the perfect freezer food, which means leftovers won’t go to waste. Soup will keep in the freezer for a couple months, so don’t hesitate to whip up extra large batches to enjoy now and later.
2. Freeze leftover soup in muffin tins for easy-to-transport single-serve lunch portions.
3. Allow soup to cool overnight in the refrigerator before freezing. Putting hot soup into your freezer can briefly increase the internal temperature of your freezer, which could negatively impact your already frozen items.
4. Don’t add cold milk or cream straight from the refrigerator to your soups while cooking. To prevent curdling, warm the milk and cream up before adding to the simmering soup.
5. Mirepoix is a combination of diced carrots, celery and onion used to add flavor to soups, stocks and broths. The smaller the pieces are cut, the faster they will release their flavor.
6. When making soup, “sweat” aromatics, like onions or garlic, first. Simply sauté these ingredients in a little olive oil or butter until they are soft. This will release their flavors and enhance the final taste of your recipe.
7. Give your soup a chance to cool a bit before adding final seasoning. When soup is boiling hot, it is difficult to tell whether or not it actually needs more salt or other seasonings.
8. Add a squeeze of fresh lemon or lime to broth-based soups before serving to “brighten” up the flavors. Citrus has a natural fresh taste to it that will liven up the other flavors in your soup.
9. Save time cleaning up by making your salad dressing in the same bowl you plan to serve your salad in. Mix up your dressing ingredients and let them sit for a while to give the flavors a chance to meld. Then add the rest of your salad ingredients to the bowl and toss to coat right before serving. If you make more dressing than you need for one salad, simply pour off the excess into another storage container before adding your salad ingredients.
10. When making homemade vinaigrette, add a little Dijon mustard or mayonnaise to emulsify the mixture. This will help hold together the oil and vinegar (or other acidic components) longer.
11. No one likes a soggy salad. Don’t add dressing until right before you serve it to keep your lettuce crisp.
12. It’s important to thoroughly wash lettuce before eating it, but it can be challenging to get it dry enough to hold your dressing. If you eat a lot of salad, a salad spinner is definitely worth the investment.