‘Wha gwan’, everyone! We here at K. Parris take our Cooking Tip Mondays seriously! Every Monday, on our Facebook fan page, we give you cooking tips on a specific cuisine-related topic. This week was all about soups and broth!! If you missed them, here they all are for your viewing pleasure, plus a few more! Enjoy…

Cooking Tip #1: Have leftover stock or broth? Pour into ice trays and freeze for instant and later use.

Cooking Tip # 2: Did your soup (non dairy based) come out tasting a little bland? Think it (still) needs more salt? Before you go and pick up the sodium, grab a lemon and give it a little squeeze. Many times, the touch of acid does the trick and brings out the flavor you were lacking.

Cooking Tip #3: The easiest (& best) thing you can do for your cream soups are make some veggie concentrate to add in for extra flavor instead of salt! In a pot of salted boiling water, add carrots, onions, celery, tomatoes, parsley, leeks, bell peppers, & garlic, & let cook until soft and the water is flavored with the veggies. Cool properly and freeze in ice cube trays for later use!

Cooking Tip #4: Be sure, when making your stocks/broths, that you don’t salt them first (unless you plan on using them right away). Why? If you plan on storing them for later use, you don’t know what you may need them for. If you salt it when you need it, you save yourself from over seasoning it later.

Cooking Tip #5: If you find that you managed to over salt your soup after taking previous precautions, add a peeled potato to your soup and let cook until fork tender…then, remove the potato. The potato will have absorbed the majority of your excess sodium.

Cooking Tip #6: Add your fresh herbs to your soup right before you are ready to serve. They are more potent and flavorful this way.

Keep looking out for more cooking tips like this here on our blog, and check out Cooking Tip Mondays on our fan page! Also, give us your feedback! ex_foodie@kimberlyparris.com. Enjoy!

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