Enhance 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 vegetable.

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. I also came across this specific article which involves the use of herbs and spices to enhance soup flavors.

CREAM: It’s best if you can use double cream. Other dairy products such as the sour cream also can be used. Their high fat content keeps the soup stable when heated. But this opposes to lower fat products which tend to curdle. They add both richness and an attractive gloss. Creams can also be used to decorate soups.

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. From doing this it prevents the yolk from scrambling. Use 2 egg yolks and 1 tbsp double cream to enrich 1 litre soup.

9 Responses to “Enhance flavor of pureed soups”

1. 

   The Duo Dishes | May 28, 2009 at 3:57 pm | Reply

   We love adding pureed beans or rice to thicken our soups and add flavor!
2. 

   Faith | June 2, 2009 at 11:54 pm | Reply

   These are great tips…thanks! I sometimes add ground almonds or cashews to thicken curries.
3. 

   Angie's Recipes | June 4, 2009 at 12:03 pm | Reply

   I usually just drink clear soups…. but this one is for sure worth a try.
4. 

   Jackie @ PhamFatale.com | June 4, 2009 at 7:53 pm | Reply

   Valuable info in this post. I think hands down, heavy cream is the best ingredients to make a creamy velvety soup.
5. 

   Lorraine @ Not Quite Nigella | June 12, 2009 at 1:33 pm | Reply

   These are great tips, thanks for sharing!
6. 

   Coffee & Vanilla | June 14, 2009 at 10:27 pm | Reply

   Oh, I love double cream in my soups, but also balsamic vinegar in pea soup
7. 

   Rosa | June 18, 2009 at 3:23 pm | Reply

   Great tips!

   Cheers,

   Rosa
8. 

   Marta | July 11, 2009 at 9:14 pm | Reply

   I’m a big fan of yogurt and egg yolk in soups. Especially the yolk, I find it makes soups so glossy!
   Great tips,
   Thanks!
9. 

   grace | August 28, 2009 at 4:07 pm | Reply

   i’ve started adding thick greek yogurt to my pureed soups, and it really adds so much depth. i like the paling it does to the color, too.