Hearty Escarole, Barley, and Parmesan Soup Recipe (2024)

FAQs

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded because it's hard and difficult to chew. That doesn't mean it isn't full of flavor though! The rinds can be simmered in sauces, soups, and broths, imparting its flavor as it slowly breaks down.

Escarole, or broad-leaved endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole.

Is your homemade soup missing something? Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors. Pickle with ACV.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

Barley does not need to be soaked before cooking, however, it is a good idea to rinse the grains. This removes any dirt or extra starch that is on the grain.

Simply drop a Parmesan rind or two into a pot of simmering soup, Bolognese, tomato sauce, risotto, or beans. You can also make Parmesan broth, a satisfying vegetarian alternative to use in place of chicken or vegetable broth in recipes.

Does Parmesan cheese thicken soup? ›

First, a quick and easy way to thicken soup is to add cheese. While any cheese will work, you can also effortlessly upgrade your soup's flavor and thickness by adding a leftover frozen parmesan rind.

The chicory is often bunched and placed with heads of fresh lettuce, away from its close relatives radicchio and endive. It's more expensive than lettuce since it is considered a specialty item.

How Do You Take the Bitterness Out of Escarole? While escarole isn't as inherently bitter as broccoli rabe or radicchio, it does have a mild bitterness to it. It's easy to tame, however, by cooking it in garlicky olive oil and offsetting the bitter with a splash of tangy lemon juice at the end.

What can you swap in for it, if need be? Chicory of endives are your best bet, but if those aren't easily accessible—they're not always! —spinach and arugula are good bitter substitutes. Truly any dark leafy green'll do.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Ping, about the secret ingredient in his famous secret ingredient soup. Mr. Ping : The secret ingredient is… nothing!

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

As well as adding flavor, vinegar can preserve food, improve the appearance of a dish, and even fill in for missing ingredients. For example, if you've run out of fresh lemon or lime, you can always use ½ teaspoon of vinegar in place of a teaspoon of citrus juice for that flavorsome tang!