A follow up soup question.?!
A follow up soup question.?
Is using a liquidiser, the best way to make soup.
Answers: Hi
It's a lot easier but not necessarily the best.If you don't have one then put a colander over a large pan/bowl and get to work with the good old potato masher.I've made gallons of soup that way in the old days.Also it's a lot easier to clean the masher than stripping the liquidiser
Happy Cooking Sometimes a simple potato masher is enough.
Please do not forget the veg though lol. Depends on the soup. I making a broth right now. It has barley, yellow and green split peas. lentils, carrots, leeks and potatoes. that would be awful if it was liquidised.
If you are making something like carrot and coriander or tomato and basil, then yes. You can also put it through a strainer. You can mash or sieve the vegetable & mix into the soup ,but yes the liquidiser is by far the best,to make sure nothing is wated & a smooth soup is served up using all the vegatables that went into the making
. not necessarily. Chunky soup is nice, if I want a smooth soup I use a hand blender, its a lot easier to clean. If you're making cream soups, then a blender or food processor is handy, though not necessary unless you want everything "homogenized".
But if you are making clear, broth-based soups, you don't need to liquidise anything.
What kind of soup are you asking about? I like "gloopy, lumpy" soup, non of this liquidised runny stuff, where you cannot detect what has gone into it.
A while ago I did what I call "bone soup"
It was the carcass of a chicken with plenty of meat left on it, boiled up with diced spud, carrot, and lentils.
Bit of herbs & spices. and an oxo cube/
Just pull all the bones out and hey presto.
Proper soup / broth.
Bob If you want the soup very fine and not chunky then use it. I prefer a more chunky soup. I'm not sure about being the best, but yes I use the liquidiser for my soups or the stick blender - just as good.
You get my star for eating FRESH.....Good for you.....xxx