The Se­cret to Bet­ter Soup

Southern Living (USA) - - The SL Kitchen -

Our Test Kitchen pro­fes­sion­als share fla­vor­ful ways to up­date four fa­vorites

CREAM-STYLE CORN1“Canned cream-style or pureed fresh corn will give a vel­vety tex­ture to chow­der— no flour or corn­starch needed.”— Pam Lol­ley106

LONG-GRAIN RICE3“I pre­fer long-grain rice, be­cause it won’t break down in chicken soup.Cook it sep­a­rately, and addto soup be­fore serv­ing.”—Robby Melvin

SAN MARZANOTOMA­TOES4“These canned toma­toeshave a well-bal­ancedfla­vor that I pre­fer fortomato soup or bisque. ”—Karen Rankin

PARME­SAN RIND2“I cook mine­strone soup with a Parme­san cheese rind. It adds rich­ness and in­fuses the broth with asub­tle nutty fla­vor.”—Paige Grandjean

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