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To Color Soups

To Color Soups image

A fine amber color is obtained by adding finely-grated carrot to the clear stock when it is quite free from scum.

Red is obtained by using red skinned tomatoes from which the skin and seeds have been strained out.

Only white vegetables should be used in white soups, as chicken.

Spinach leaves, pounded in a mortar, and the juice expressed and added to the soups, will give a green color.

Black beans make an excellent brown soup. The same color can be gotten by adding burnt sugar or browned flour to clear stock.

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Soups & Stocks