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amother
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 Thu, Dec 26 2024, 10:48 am
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Can I make any vegetable soup milchig? (contain butter/cheese/milk) In other words, can I take any recipe I usually make and make it milchig for a chanuka party? What about a split pea soup? Will that work if sauteed in butter? Which vegetable soup work well with melted cheese? thanks
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amother
Stonewash
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Thu, Dec 26 2024, 10:50 am
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Of course you can sautee in butter
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Bnei Berak 10
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Thu, Dec 26 2024, 10:52 am
Onion soup with melted cheese  a true classic
Highly recommended but the sauteeing take a good 40 minutes.
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amother
Dahlia
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Thu, Dec 26 2024, 10:52 am
I'd just keep it parve. It's a waste of butter.
Unless you want to make a French onion soup or potato leek soup.
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amother
Myrtle
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Thu, Dec 26 2024, 10:53 am
You can shlug it inter with sour cream or yogurt. Tastes very good with green bean soups. I imagine it would work with other soups.
Last edited by amother on Thu, Dec 26 2024, 10:56 am; edited 1 time in total
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amother
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Thu, Dec 26 2024, 10:53 am
| amother Dahlia wrote: | I'd just keep it parve. It's a waste of butter.
Unless you want to make a French onion soup or potato leek soup. |
Does the butter not make it tastier?
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mha3484
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Thu, Dec 26 2024, 10:54 am
I love adding cheese to soup. I LOVE cheese and to me it enhances most dishes.
Yesterday I took a box of tomato soup and added a bunch of cheese for lunch.
Broccoli cheese soup is my favorite milchig soup. Tied with French Onion.
Minnestrone is delicious with parmesan cheese grated over it.
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mha3484
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Thu, Dec 26 2024, 10:55 am
| amother OP wrote: | | Does the butter not make it tastier? |
Butter makes everything tastier.
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amother
Sapphire
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Thu, Dec 26 2024, 10:56 am
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Blended soups work well with the addition of milk. A chunky pareve soup you can saute the vegetables in butter but I don't know that it's going to impact the soup so significantly.
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Bnei Berak 10
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Thu, Dec 26 2024, 11:35 am
Onion soup with melted cheese a true classic
Highly recommended but the sauteeing take a good 40 minutes.
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Bnei Berak 10
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Thu, Dec 26 2024, 11:37 am
| amother Dahlia wrote: | I'd just keep it parve. It's a waste of butter.
Unless you want to make a French onion soup or potato leek soup. |
Butter is never a waste. Makes everything much better.
I don't get people who don't like baked goods baked with butter.
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water_bear88
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Thu, Dec 26 2024, 11:48 am
| Bnei Berak 10 wrote: | Butter is never a waste. Makes everything much better.
I don't get people who don't like baked goods baked with butter. |
The fat in, say, a cookie is a larger percent of the total mass than in a vegetable soup. So you'll taste butter in a cookie because it's about a third of what's in there (assuming a base ratio of 3:2:1 flour:fat:sugar). In a soup, let's say you go wild and start with 100g of butter. It's still only going to be one part in 50 at most after adding water and vegetables, and you're probably not using 100g in most recipes- more like 25g.
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