So that the rich soup does not turn out to be a bland “scramble”, but delights you with its amber color, thickness and rich aroma, it is important to know a few secrets of preparing “frying”.
An ordinary sauté of onions and carrots will sparkle with new colors if you add a few unexpected, but very logical ingredients to it, reports “In the Garden at Valentine’s” (18+).
Butter and flour: thicken and color
To make the soup sunny yellow and pleasantly velvety, two simple steps are enough.
The butter causes the carrots to generously share their color and juice. Just drop a small piece (on the tip of a knife) into the pan with the onions and carrots when they start to brown.
Flour (French method “roux”) helps give the soup a slight thickness. Add it at the end of frying along with oil in a 1:1 ratio. Even half a teaspoon turns the gravy into a flavorful base, and makes the soup more elegant and satisfying.
Sugar and tomato: for blush and brightness
Don't be afraid of sweetness in soup; here it works for beauty and taste.
A pinch of sugar helps caramelize the vegetables while frying. As a result, the sauteing turns out to be ruddy, golden and gives the soup a beautiful glossy sheen without being cloying.
A spoonful of tomato paste added directly to the vegetables in the pan deepens the color of the soup and deepens the flavor. To remove excess acid and enhance the effect, add a little more sugar to the tomato.
Spices: creating a flavorful soup base
Here are a few options to add to the hot oil once the onions and carrots are soft.
- turmeric or curry – makes the color golden and the taste warming;
- paprika – gives a sweetish aroma and an appetizing reddish tint;
- coriander, nutmeg or cloves add a sophisticated touch.
