By Gina Noe
There is nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish – soup can fill the bill.
Soups can be a nutritious, inexpensive side dish or even the whole meal. You probably have memories of your family’s favorite soup made by your mother or grandmother.
The Madison County Extension Homemakers will have a leader training, “Souper Quick,” at 1 p.m. and 6:30 p.m. Aug. 27 at the Extension Education Center, 230 Duncannon Lane, Richmond.
Pam Dooley, Powell County extension agent for family and consumer sciences, will demonstrate how to make your own soup stock. Stock can be frozen, stored in air tight containers and used to add flavor to your favorite soup recipes, gravies or sauces.
Participants will learn tips on assessing the nutritional value and cost of store-bought soups as well as recipes to make their own. Soup can be made using long-time cooking techniques or can be fast combinations of prepared products in a canned base.
You also will learn how to remove fat from your homemade soup to make it a healthier choice. New recipes will be shared and samples will be served.
Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse.
Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. With some advance planning and stocking of the freezer or pantry, soups can be a whole meal easily prepared.
For more details on how to make soups part of your regular menu plan, don’t miss “Souper Quick.” These classes are free and open to the public, but registration is required. Call 859-623-4072 by Aug. 23 to register.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.