SOUP TIPS
Source of Recipe
the web
Refrigerate cooked stews and soups overnight before serving.
The fat will rise to the top and you can skim it off before
heating and serving.
In a hurry to skim the fat from the soup? An ice cube
floated in the soup will help to congeal the fat and make
it easier to remove.
A leaf of lettuce dropped in a pot of soup absorb the
grease from the top.
Freeze the liquids from canned mushrooms or vegetables;
use it in soups or stews later.
To remove excessive salt from soup, drop in a sliced raw potato.
To thicken your soup, take some of the cooked vegetables out
of the soup and puree in the blender. Then return to the
original soup mixture.
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