Soups are an easy and delicious meal. However, cooking them can be really frustrating when, for example, they become curdled enough to be enjoyed. With a few precautions, you can restore the aesthetic appearance of the soup.
How to whiten the soup so that the cream does not curdle? This way you will get a creamy and velvety effect
Whitening soup is a trivial task for many people. However, it is easy to make a mistake here, which may result in a culinary disaster. There is a “grandmother’s” way to do this, which is worth using the next time you cook.
- Before you start adding cream to the soup, it is worth adding a pinch of sugar to the dish. This way the ingredients will combine perfectly.
- When tempering, avoid adding cream directly to the hot broth.
- Start by pouring a little soup into a separate bowl, and then, stirring constantly, gradually add a spoonful of cream.
- We can now slowly pour the resulting suspension into the pot. This way we will achieve a creamy, uniform consistency of our dish, without the cream curdling.
How to save curdled soup? This way you will get rid of white lumps from its surface
If you have already added cream to hot soup and unsightly lumps of dairy products appear, do not condemn the dish to waste. Instead of pouring the soup, save the situation by using one of these practical tricks. They will not change the taste of the soup, but will restore its aesthetic appearance.
- Blending the soup. This is great for smaller lumps that will be thoroughly distributed during this process.
- Pour through a fine strainer. If you don’t have a blender at hand, you can use a strainer with small holes to help strain the broth from larger lumps of dairy products.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
