The perfect texture and consistency distinguish between a mediocre bowl of soup and a fantastic one. Making soup is somewhat of an art. Chef Matt Broussard, who uses his online platform to educate people on how to cook well, believes that consistency may significantly impact flavour. He claims that "mouth-feel" is a crucial component of the eating process. We've all been there, though. Perhaps you mistakenly added too much liquid, or perhaps after viewing the website's pictures, you noticed that the texture of your soup is different. Cooking problems are inevitable, and soup is a highly forgiving dish you can thicken and adjust to your tastes.
Here are four simple solutions.
Whisk in some cornstarch/ flour
The ability of flour and cornstarch to absorb water, which increases when heated, makes them both pantry mainstays. This ingredient performs well as a thickening agent. It is as easy as whipping up a quick slurry, but this approach won't alter the soup's flavour either.
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Start with 1 tablespoon of flour or cornstarch per cup of soup when thickening the soup with either of these ingredients. The flour or cornstarch should be mixed with equal portions of water or soup liquid to create a slurry. When the slurry is ready, gradually mix it into the soup liquid and reheat it.
Add roux
Usually, roux comes first while creating gumbo. However, it can be added at any point as a thickening agent. You can't obtain a roux's nutty, buttery flavour using cornstarch or other thickening agents. It is a great choice to make rich, creamy soups like lobster bisque or clam chowder. Roux is a dish made by slowly cooking flour and fat (usually butter) in an equal proportion.
Add dairy
According to Broussard, dairy works well if it contains a lot of fat. Cream or half-and-half is the finest option for thickening soup. Adding plain yoghurt or even freshly grated cheese enhances the dish's sour, salty flavour. Yoghurt, cheese, or cream may split if the soup is brought to a boil, so add the dairy at the very end. Start out with a modest amount of dairy before adding it to soups. Check the consistency with a stir and add more if necessary. Any soup gets better with dairy, but it works best if you want a creamy texture.
Blend a part of the soup
An emulsion can be made in the soup by blending a portion of it, especially if it contains starches like potatoes or beans. Using an immersion blender is the simplest method for mixing the soup. Alternatively, you can remove a portion of the soup, puree it in a standard blender, and then stir it back in. This simple fix adds creaminess without using any unique ingredients or substitutions, which is great if you're vegan. The soup can either be blended completely or perhaps partially if you like a chunkier consistency. A third of the soup should be integrated as a general guideline to add creaminess while keeping texture.
