Soup served in a restaurant usually has a much more intense flavor when compared to a first course prepared at home.
What explains this difference?
The answer is obvious: professional chefs use additional ingredients that improve the taste of the dish.
Is it possible to use these ingredients at home? Of course! And then the soup prepared by the housewife will be no worse than the restaurant one.
The Secret Ingredient
The liquid component of the soup should not only be broth.
You also need to use liquid obtained from vegetables. And we are not talking about vegetable broth (it is already present in the dish).
It is advisable to add vegetable juice to the soup. And it is desirable that it be freshly squeezed.
The liquid can be obtained from carrots or tomatoes.
A small amount of this drink, poured into a saucepan at the final stage of cooking the soup, is a guarantee of a significant improvement in the taste of the dish.
The soup will be much more appetizing. A bright and very interesting aroma will appear, usually present only in restaurant dishes.
