Enhance The Flavor of Pureed Soups
Pureeing ingredients that have been cooked in stock, water or milk and then enhancing the puree with cream or egg, or both is a simple method of making soups. It can be applied to almost any combination of ingredients, even fruit, and is a useful way of using up leftover vegetables.
There are lots of ways in which you can increase the taste and texture of pureed soups. In order to enrich you can add creams and yogurt, stir them in at last minutes to prevent curdling. Here are some of the ways you can enhance your soups.
CREAM: It’s best if you can use double cream. Other dairy products such as sour cream also can be used. Their high fat content keeps the soup stable when heated; lower fat products tend to curdle. They add both richness and an attractive gloss. Cream can also be used to decorate soup.
YOGURT: Because yogurt has a more fragile composition than cream, it should never be allowed to boil as this may curdle, this applies to all the low-fat dairy products too. You can use homemade yogurt as well as the commercially available ones. It’s best if you can get high fat content yogurt.
EGG YOLK: This mixture of egg yolks and double cream must be tempered with a little hot soup before it is stirred into the soup. By doing this it prevents the yolk from scrambling. Use 2 egg yolks and 1 tbsp double cream to enrich 1 liter of soup.