Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. When the weather is—gestures broadly at everything—like this, nothing is more soothing and warming than a bowl of soup. The Hotline is here to help guide you on your brothy journey to soup nirvana with our answers to some of our readers biggest questions about your favorite liquid meal.
Why do I have to bring soup to a boil then reduce to a simmer?
Increasing your soup temp above your target, then reducing it, ensures you can efficiently achieve a more consistent and even simmer. This way you’re not getting hot spots, and everything will come up to temp at the same time.
How do I make vegetable broth that actually tastes like something?
Treat your veggies like bones! Roast them deeply in the oven first so that they caramelize and develop flavor. Then, add them to your stock along with one or more umami bombs like miso, parmesan rinds or kombu.
What can you use to thicken soup that’s not cream
Egg yolks can be tempered then whisked into soup to thicken things up. The most famous application of this method is in avgolemono, the luscious and lemony Greek chicken soup. In fact the greek word avgolemono actually refers to the method of adding lemon and egg to a recipe in order to thicken. Greek Jews developed the technique to add creaminess while keeping the dish Kosher.
Boxed stock vs bouillon, who wins?
We love both, just for different applications. Firstly, avoid bouillon powders, at least for the purposes of making soup. (It’s great on on popcorn, though!) The powdered stuff typically has excess sodium and very little, if any, real chicken, beef, or what have you. Instead go for bouillon pastes (like Better Than Boullon), which are essentially super reduced versions of boxed stock that add far more complexity and richness. They also dissolve spectacularly into sauces and gravies, too.
But for soups and stews? We are huge fans of boxed stock. We just recommend you use boxes labeled “reduced sodium” or even “no salt added”. This way you can control your desired amount of seasoning.
What are the best noodles for chicken soup?
Hot take: egg noodles are mid. We like more slurp, and for that you need ramen. Whether it's instant or fresh, they cook super quickly and absorb flavor without becoming soggy.
Why does all the broth disappear when I refrigerate soup?
Your broth isn’t escaping! It's either coagulating due to high levels of collagen or fat in your stock (both of which are good and delicious things that a high quality stock should have). Or, the other ingredients have soaked it up. Either way you can revive your soup with a bit of extra water or stock.
How long does soup last?
Generally three to four days in the fridge or 8 to 10 months in the freezer. If you added noodles or other starches, try your best to remove them first. They won’t hold up super well sitting in broth.
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