Soups and Stews
Chef Demetrios Haralambatos
Soups and stews are not only consumed during the cold weather; they are also consumed year-round. In some cases, they may be made in under an hour, and you can make adjustments quite easily. Spices may be eliminated, changed, and even doubled. If the soup or stew is too thick, you can add additional stock or water. Also, if you are making a stew and find that you are out of carrots but have broccoli, go ahead and substitute! I won’t tell anyone.
Best of all, you may refrigerate a soup or stew for up to five days or freeze it for up to six months. Nothing is better than warm bread to help sop up the soup or stew, so be sure to serve it with your favorite naan, baguette, or focaccia!
Here are a few chef’s notes to help you make the best soup or stew possible.
If a recipe calls for:
Lastly, I always recommend using a large heavy-bottomed stockpot, ceramic stockpot, or Dutch oven, as they hold the heat well and will not burn the ingredients at the bottom when at a simmer.
Chef Demetrios Haralambatos is the Corporate Executive Chef of Kontos Foods Inc.