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This is considered the polite way to finish soup as there is much less risk of spilling the soup into your lap.
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The finished soup may be stored in a tightly sealed container and refrigerated for up to 2 days.
Bring back to a simmer, and proceed with Step 3. The finished soup can stand off the heat for two or three hours before serving.
Although the milk has already been heated, somehow it begins to separate slightly, giving the finished soup a distinctly unattractive appearance.
The finished soup passes through the sieve more easily, but there doesn't seem to be a significant different in flavour, so I abandon the idea with relief.
2 Add a 400g drained tin of kidney beans to the finished soup along with the kernels from 2 cooked cobs of corn (or frozen equivalent).
Tuscan bean soup 1 Add 2 tbsp of shredded sage leaves to the garlic and chilli in stage 4. 2 Add a drained tin of borlotti or cannellini beans to the finished soup.
As I never leave any mash lonely and unloved in the bottom of the dish, I have to make some especially for the occasion, and then, as the recipe from the Potato Council counsels, whisk them into the finished soup.
Reserve one mushroom to garnish the finished soup.
Divide your ingredients into those for the stock, and those for the finished soup.
The soup should cook perfectly fine even if you skip this step, but the flavor and color of the finished soup will vary slightly.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com