Tips for Boiling Soup
1. Do not overboil
It is not true that the longer the soup is boiled, the more tasty and nutritious it will be. In fact, overcooking will cause heat sensitive vitamins to be lost. For slow cooked soups, generally 2-3 hours is sufficient and the flavours will be full-bodied and rich.
2. Parboil meat before cooking as soup
Parboiling (or scalding) the meat in boiling water will get rid of impurities like blood and excess grease. This step is important if you don’t want your soup to be cloudy. Boil for about 10 minutes. Drain the meat and transfer to your soup pot. Even after parboiling you may still find bits of froth or some oil on the soup. Wait for a few minutes for the excess oil to float to the top. Then use an oil scooper to remove all the unwanted froth and oil. If you don’t have an oil scooper you can use a spoon.
3. Add seasonings at the end
Seasonings should only be added when your soup is ready to be served. The soup would have reached its maximum flavour towards the end so you can gauge more accurately how much seasonings to use.