When you need something to match a meal or simply need something warm, there can be nothing better than a hearty bowl of homemade soup. Whether it is something light, rich or chunky, making a soup requires some effort. At the least, it will have you sauteing and stirring until you get that soup.
With sous vide soup there is no need to slave away in front of the stove. Applying the technique of low temperature slow cooking to the ingredients used in making soup can help make the process easier. This can be used for vegetables, meat, poultry and even seafood, ensuring that all the ingredients are cooked just right and ready to be put together.
Vegetables cooked using this technique tend to have a better color and texture while keeping more flavor as well as nutrients. Likewise, meat, seafood, fish and poultry are more flavorful since they do not lose moisture. At the same time these are not tough at all, making them a great addition to any soup.
In cases where the soup being made is a puree, sous vide makes things even easier. Rather than having to soften everything up through boiling or roasting, the chopped ingredients can be put into a sous vide bag and cooked until it is tender enough. Once done, the contents of the bag are simply pureed and checked for taste.
Cooking time and temperature of sous vide soup will differ according to what is being prepared. For most vegetables a temperature of 183°F is suitable with cooking time ranging from 20 minutes for tender veggies to a few hours for caramelized ones. Chicken meat is commonly held at 147°F, while seafood cooks at a lower temperature of 132°F to 135°F. Beef may be done anywhere from 140°F to 149°F and pork at 130°F to 139°F depending on the cut and desired doneness.
While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.
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