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How do I keep soups from breaking up and separating.. The Great Hall: How do I keep soups from breaking up and separating..
By Anonymous on Wednesday, August 18, 1999 - 02:47 pm: Edit

I tried 3 new soup recipes today. the all separated.

One was a jalapeno cheese soup that was made from broth, celery, onion and Velvetta cheese with the jalapenos added at the end.

One was a corn chowder with fresh corn, half and half and the broth plus spices and other ingredients.

The other one was a broth base with spinach, half and half (added at the end), onions carrots and baby corn.

All of these separated. What could I have done differently? Thanks

By Rodriego on Wednesday, August 18, 1999 - 09:44 pm: Edit

Any time you add cream or cheese to a soup you have to be a little careful. First of all, add it at the last minute. Once its added you can't cook it any more. Remove it from the heat. If it has to held for a long period of time keep the temperature in the 140 - 150 F range. Too much heat will cause it to curdle. As a last resort you can always substitute a non dairy whitener for milk or cream.

By Chris CI on Thursday, August 19, 1999 - 10:17 am: Edit

The easiest shortcut is to slightly thicken with a roux or slurry. If thickening with a roux (flour and butter) make sure it is fully cooked. If not, finish your soup with a trace amount(1 or 2 capfulls) of balsamic vinegar. This will "cut" any starchy aftertaste an uncooked roux will leave. If using a slurry (corstarch and water) Make sure you don't go overboard. Add small amounts a little at a time. A slurry will give you a shinnier finish. The key is to experiment.

By jeee2 on Thursday, August 19, 1999 - 01:09 pm: Edit

Some potatoe starch or potatoe flakes(instant mash) will hold it.

By Dernaucourt Luc (Chefluc) on Friday, August 20, 1999 - 12:42 pm: Edit

All the soup you are talking about are what we call cream soup "veloute" or "puree soup" opposit to clear soup.
Fundamental is in basic cooking method:
Cream soup need starch in form of:
Flour, potatoes, rice etc...
For the first one, when you suet you onion and celery add some flour to make a roux then broth etc...but you could also add precooked rice which is more related to your soup, precooked because other wise you may need to cook your soup to long and loose nutrients. We use this metode for "bisque"
For chowder we use basicly flour same method like a roux. If you cook your soup a minimun of 20 minutes this is enouth to get the maximun of the starch.
For the last soup use potatoes from the beguining of your preparation. corn do not contain enouth starch to stabelize the soup.
Happy cooking chefluc

By canada guy on Tuesday, February 15, 2000 - 11:11 pm: Edit

too much fat!!!!
sitting in bain marie too long...for too high a temp

By Mfitzca (Mfitzca) on Saturday, August 25, 2001 - 12:12 am: Edit

Actually, I used to have a lot of trouble breaking cheese soups, as well as cheese sauces, but I;ve found that as long as you keep the soup at a low simmer, the dairy will stay together. Try adding 1/2 to a full pint of pale beer to your cheese soups, after the roux has cooked, And I think you will find the soup stays more stable through holding. I don't know why it works...But it usually does.

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