From chunky corn chowder to silky cream of broccoli, puréed soups have a rich and comforting thickness that hits the spot on a cold day. While you might think that their creamy, thick consistency is the simple result of blending the cooking liquid and cooked ingredients together in one go,you're missing an important step: Reserving some of the cooking liquid.
Whether you use exact measurements or simply top sautéed veggies, aromatics, or legumes with liquid before boiling them, you might end up with more cooking liquid than you bargained for. When there's a disproportionately high ratio of liquid to solids, blending everything all at once will result in watery soup. Therefore, the best way to achieve that ideal thick, creamy consistency is to save a ladle or two of the cooking liquid to the side before adding cooked soup veggies and broth to the blender or inserting a hand emulsifier into the pot.
Once you've blended the ingredients to the desired smoothness, you can then determine whether your soup needs that reserved cooking liquid or not. If you want to add the liquid back in, you can add it in small increments, so you have total control over the thinning process. If you're finishing off your puréed soup with dairy or nondairy milk or cream, the tip still applies; even though cream and milk are thickening agents, they still add more liquid to the pot. You can first stir the cream into the puréed soup, then finish with the reserved liquid should you want to thin it.
This two-step blending tip is the best way to prevent watery soup because you're in control of how much of the reserved liquid you add back to the pot. If, for some reason, you still end up with a thin or watery consistency, there are a few ways to retroactively thicken your soup using common household staples.
Both flour and cornstarch are great soupthickening agents that won't affect its flavor. To thicken watery soup purée with flour or cornstarch, you'll need to ladle about a cup of soup into a separate bowl before adding 2 or 3 tablespoons of starch or flour. Then, whisk the mixture until the starch or flour fully dissolves before stirring it back into the purée.
Another option is to thicken your soup with egg yolks, by slowly adding a ladle of soup to the egg yolks, then whisking to combine everything before adding the tempered egg mixture into your pot of soup. It's important to add the yolks to the puréed soup once it stops bubbling to avoid curdling. Lastly, if your puréed soup is only slightly thin, simmering it for another five or ten minutes may be all it needs to evaporate that small bit of extra liquid.
Therefore, the best way to achieve that ideal thick, creamy consistency is to save a ladle or two of the cooking liquid to the side before adding cooked soup veggies and broth to the blender or inserting a hand emulsifier into the pot.
A high-powered, efficient blender is your best bet for the creamiest, dreamiest soup around. Don't have a blender, or just don't want to dirty the extra dishes? An immersion blender will do a fine job of puréeing your soup. You may want to skip the food processor, however.
Instead, whisk a small amount of soup into the starch or flour until it dissolves, then add the resulting mixture into the soup. This mixture is also known as a "slurry." After incorporating the slurry into the soup, let the liquid boil for a minute to thicken.
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot.
To reduce in cooking, start by boiling your liquid in an uncovered pan and reducing the heat to a simmer. As it simmers, monitor the liquid closely until it reaches the consistency you desire. If you're having trouble getting your liquid to reduce, sprinkle in a few spoonfuls of a thickener, like cornstarch or flour.
Just add Milk. Milk has often been an easy choice to thicken soups and broths for several reasons: You usually have some in your kitchen, it's easy to find some at your local grocer, and it's cheap. ...
Meanwhile, a jug blender works well as a permanent fixture on the countertop and can house a lot more liquid than a standard personal blender. These traditional designs work best for puréeing vegetables for sauces and soups, but also give you a lot more flexibility when cooking.
As it's vented, the steam will be able to escape. Always blend hot liquids using the Low speed or Pulse setting and then increase the speed if necessary. Cool hot foods, if possible, before blending.
Simmer the soup until tender: Simmer for about an hour or until all the vegetables are soft. Purée the soup in a blender or with an immersion blender for a creamy soup, if you like.
A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skins or tough fibers are removed.
Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux. These two categories can be combined in the technique of the soup being made.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Creamy soup contains dairy products to make a thick, velvety texture. Cream soups often have heavy cream, half and half, cheese, or butter. You can also use coconut milk or other milk alternatives to make creamy vegan soups. Puréed potato, cauliflower, chickpeas, and lentils will also yield a creamy texture.
Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.
Remember that some soups will thicken on their own as they sit and cool; the ingredients may continue to absorb liquid, so yours might just need another day to reach perfect consistency.
Use airtight containers to store the soup like tupperware or quart-size ziplock bags. It will prevent any bacteria or odors from seeping into the soup and makes it easy to defrost also. Practice writing labels on the container with the date you stored it and keep track of how long it has been in the fridge or freezer.
Address: Suite 447 3463 Marybelle Circles, New Marlin, AL 20765
Phone: +5816749283868
Job: Sales Executive
Hobby: Air sports, Sand art, Electronics, LARPing, Baseball, Book restoration, Puzzles
Introduction: My name is Jerrold Considine, I am a combative, cheerful, encouraging, happy, enthusiastic, funny, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
