Cooking Soups For Dummies by Jenna Holst

Author:Jenna Holst
Language: eng
Format: epub
Publisher: Wiley

Per Serving: Calories 83.8; Protein 1.5g; Carbohydrates 5.4g; Dietary fiber 1.3g; Total fat 6.5g; Saturated fat 1.0g; Cholesterol 3.8mg; Sodium 916.5mg.

Smooth purees

Sometimes a food processor doesn’t make a puree as finely textured as you’d like. Blenders, hand or immersion blenders, or old-fashioned food mills generally make a smoother puree. If you only have a food processor, to make a smoother and lighter soup, such as the Roasted Red Pepper Soup, after combining the puree and broth, strain the soup by placing a strainer over a bowl. Pour the soup through the strainer, pushing on the puree with the back of a wooden spoon. Discard any remains of the puree that are left in the strainer. Return the soup to the pot, add the cream or milk if using, reheat, and serve. This technique can also used for other soups when you’d like an especially creamy, velvety texture.

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