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Passing on tips on making a soup creamier


Friday, October 18, 2013

Periodically, I get info from the website, The Kitchn. Tonight, there was an article reprinted on how to make soup creamier. Since this is soup weather, I thought I'd pass on these tips to my SP friends.

(You can see this online at: www.thekitchn.com/soups-
on-7-ways-to-make-any-so-1
06057
)


1. Add cream or milk (No surprise there.)

2. Puree a cup or two of the soup - either with a stick blender or in a food processor.

3. Add a few slices of stale bread. Tear them into pieces and let them soak in a cup or two of the hot soup before pureeing and stirring back into the main pot.

4. Add yogurt. It will give the soup a tangy flavor.

5. Add ground nuts. Grind a handful of nuts until they have completely crumbled and are just verging on becoming a paste. In a small bowl, whisk the nuts together with some of the soup broth and then whisk into the main soup.

6. Make a Beurre Manie: Knead equal parts butter and flour into a thick paste, and then whisk it into your soup until it has completely dissolved.

7. Add flour, cornstarch, or other thickener: Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

8. Add coconut milk: Just a quarter cup or so adds creaminess without drastically changing the flavor of your soup.

These following suggestions were written in by readers in response to this article:

-- Add rice. Overcook the rice separately or in the soup and puree it until it's silk smooth.

-- Add baby rice cereal.

-- Add rolled oatmeal, after first pulverizing it in a food processor with some soup.

-- Add old fashioned oats. There's no need to pulverize them beforehand. When overcooked, they fall apart and thicken the soup nicely.

-- Add evaporated milk.

-- Add sour cream.

-- Add silken tofu. Puree the tofu first in a blender, then add a little at a time.

-- Add mashed potatoes.

-- Add diced potato to the soup, then puree it.

-- Add instant potato flakes or instant mashed potatoes.

-- Add cauliflower puree. "Makes the best 'faux' cream soup ever."

-- Add any vegetable pureed.

-- Add mashed up beans.


Finally, let me say that I personally have added cottage cheese in a blender with cooked broccoli to make a cream of broccoli soup.


I'm going to keep this list handy, and give some of these a try sometime. I especially like the idea of adding additional protein to the soup while I make it creamier.
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  Member Comments About This Blog Post:

KAYYVAUGHN 10/26/2013 3:04PM

    Thanks for the soup tips. It's time for good hot soup.

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IMPROVINGME 10/22/2013 12:49PM

    Great list! I'll definitely be trying some of these this fall and winter.
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OVERWORKEDJANET 10/22/2013 6:09AM

    I use the blender method and take a cup or two of the soup and blend the heck out of it and place it back in the pot.
Done.
For my potato soup I use 75% fat free cheddar and very hot soup, pour it back in.

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FRANCESCANAZ 10/21/2013 6:56PM

    I guess I have to come here to see your blogs. This is a MYSTERY! a Spark Mystery! emoticon

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WATERMELLEN 10/20/2013 3:01PM

    What a great blog for a soup maker like me: thank you! Today I'd searched the internet for "Greek yogurt soup" because I found a large container in the back of the fridge approaching "best before" status . . .

Ended up making a lentil and brown rice garam masala soup with the yogurt "tempered" with egg! Just stirring in yogurt can result in curdling -- but this technique involves mixing the yogurt with the egg, then gradually stirring the hot liquid into the yogurt mixture to create what is effectively a very thin custard. Unusual, delicious and high protein for sure.

Thanks so much for your very kind comments on my "genetics swapping" blog. I sure don't think I've "conquered" thinness once and for all, but maybe I'm pretty reconciled to the reality that it's going to require lifelong vigilance.

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MORTICIAADDAMS 10/19/2013 9:48PM

    I guess I'm weird but I don't like creamy soups. I like clear thin broths with lots of veggies.

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FISHINGLADY66 10/18/2013 7:57PM

    emoticon

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SIMPLELIFE4REAL 10/18/2013 5:37PM

    thanks for the tips!

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DAISY443 10/18/2013 3:54PM

    Thanks for sharing!

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SLACHETKA103145 10/18/2013 9:51AM

    An immersion blender will solve and does not change the taste or calories! That is all I use!

Jean

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SWDESERTLOVER 10/18/2013 9:26AM

    Great tips! Thanks for sharing.

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BOOKAPHILE 10/18/2013 9:18AM

    Great things to try! Thanks for posting.

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NELLJONES 10/18/2013 8:41AM

    I have to be careful of additions because it affects the exchange composition of the soup. I can only have two breads with any one meal, so potato, rice, or bread have to be balanced. I do use the stick blender a lot, but add cream to the final bowl only. Just one teaspoon makes all the difference. It takes so little!

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KALIGIRL 10/18/2013 8:25AM

    Oh - the cottage cheese and broccoli sound divine!
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LADYRH 10/18/2013 5:52AM

    emoticon

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YMWONG22 10/18/2013 1:27AM

  Great tips. Thanks. emoticon emoticon emoticon

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CHIBIKARATE 10/18/2013 1:06AM

    emoticon emoticon emoticon

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MARYJEANSL 10/18/2013 12:53AM

  Wow - some of those ideas I knew, and some I would never have thought of. I want to try the ground nuts and the cauliflower puree. Thank you for posting them!

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