My Cream Soup has Curdled
I just finished making cream of chicken soup with veggies and after all the hard work, (and just like the last time, twice out of many, many times), my soup temp was too high and the cream has this curdled look to it.
What do I do outside of throwing it all away? There is a huge pot of it! Thank you for your attention and advice. PLEASE HELP!
The only thing that has ever worked for me once a cream soup has curdled is to run it through the blender. In this case, I suggest that you strain off the liquid part of the soup and blend it and then add it back to the chunky veggies and chicken. Otherwise you can blend the whole mixture, but you will lose the texture and appearance of the veggies and chicken, and it will be just a cream soup.
Be careful about putting very hot liquid in the blender, since you don't want it to come splashing out and scalding you. Let it cool a bit and hold a large hot pad over the lid of the blender to be sure it all stays inside!
To avoid having your cream soups curdle, use whole milk or half and half instead of low fat or skim milk, and add the milk last after you have removed the soup from the heat. Blend in a small amount of the milk and keep adding it little by little until it is all combined. Of course, you probably know that when you reheat the soup, be careful not to boil it.
Even if you can't get rid of the curdled look, the soup will still taste good. I wouldn't throw it away, regardless! It sounds like you went to a lot of work to make this recipe, so enjoy it either way!
Hope this is helpful!
Eat and be healthy with my warmest regards,
Soup making is an art
Here are a few tips to help you make the best soup.
*Start with a bigger pot than you think you will need, so that you can add ingredients to your heart's content without running out of room.
*You can make a recipe your own creation by experimenting or using what you have on hand to replace or enhance the ingredients listed. With experience, you will be able to be more creative, since you will have an easier time predicting the results.
*Soups almost always taste better the next day. Overnight, the flavors will develop and become richer and more full-bodied.
*Add a little seasoning at a time. You can always add more, but it's almost impossible to undo too much.
*Although the best soups are made with fresh ingredients and homemade stock, you can take a shortcut by using packaged ingredients, such as stock and vegetables. Be sure to pick a good quality brand, organic, if possible.
*When you warm up cream soups, don't bring to a boil. Heat until very warm, but not hot.
*Refrigerate leftovers in small containers as soon as possible to avoid spoilage, and use within 4 or 5 days. Most soups freeze well, and can be thawed and served at a later date when you don't have time to prepare a meal.COMMENTS
Had a clam chowder curdle on me, almost cried. I made it w fresh clams, hand shucked :-) Found this, put the liquid thru a blender and voila, creamy looking delicious chowder. Can't thank you enuf.