Mistakes to avoid when reheating soup

The heat is too high, the lid is always closed, and the salt is added again. And be careful how you heat it in the microwave.

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Scaled Potato and Broccoli Soup e1717069658684
Leftover soups should never be thrown away; they should be stored in the refrigerator (warm, not boiling, at about -4 degrees Celsius, where they can last 2 to 4 days), and then reheated. But this can lead to waste, resulting in mistakes that significantly alter the flavor. such as turning the heat up too high, or leaving the lid on the pot all the time. 
These are the most common mistakes made when reheating soup:
  • Fire too high. This is the most common mistake, due to haste and distraction. At this point, the soup bottom sticks, the top stays cold, and the flavor suffers. Medium-low heat and a little patience are best.
  • Do not stir the soup while it is heating. Especially with thick soups (legumes, vellutata, (Soups with potatoes). If you don't stir, you risk burning the bottom and an uneven consistency.
  • Heat it all at once if it is very thick. Creamy soups or soups made the day before, stored in the refrigerator, often thicken: throwing them straight on the stove without adding a drop of water or broth can ruin them.
  • Lid always closed. It retains too much steam, which can cause it to "pop" and water down with condensation. It's best to keep it half-covered.
  • If you use the microwave, Don't mix halfway (hot on the outside, cold on the inside) and avoid using too high a power level which alters the flavour and causes splashes everywhere.
  • Boil it again. If a soup is already cooked and left to simmer for a long time, it loses its aroma and can become “tired”.
  • Add salt immediately, again. Better to taste at the end, and only if necessary, add a pinch more salt.  
  • Forget the finishing touch. A drizzle of raw oil, pepper, fresh herbs, or a sprinkling of grated cheese after reheating makes all the difference.

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