1.12: Pureed, Thick Soups (2024)

FAQs

What is thick soup puree? ›

Puree Soups

Purée soups are prepared from dried legumes including beans, peas, and lentils, or they can be prepared with starchy root or gourd vegetables including carrots, potatoes, and butternut squash.

The two kinds of thick soups are cream and pureed soups. Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.

The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch. Purée soups are thickened by the starch found in the puréed main ingredient (such as potatoes). There are many kinds of soup, including cold soups, fruit soups, and vegetable-based soups.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients.

Easy Digestion: As we age, digestive efficiency often decreases. Pureed vegetable soup provides a smooth, easily digestible texture, making it gentler on the digestive system. This is especially beneficial for seniors who may have difficulty chewing or swallowing.

So a solution : order 1 full serving of soup served as half to each person (1/2).

Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Puree the soup in batches in a blender until smooth. If using an immersion blender, leave the mixture in the pot and blend the soup until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

What kind of soup is thickened to provide a heavier consistency? ›

Thick soups

Thick soups are denser thanks to thickening agents such as roux. For a heavier consistency, you may also add a combination of one or more pureed ingredients to the mix. It creates the following: Cream soup – A liquid thickened with a roux or other thickening agents with milk or cream.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells.

The term bisque is sometimes used to describe pureed vegetable soups (Squash, for example). Lobster Tails. Bisques are enriched with cream and may be mounted with butter for added richness.

Thick soups include cream soups and puree soups. The most common cream soups are those made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to add richness and flavor. Pureed soups are generally made from starchy vegetables or legume s.

Or, if you're craving a beefy broth, get several types of beef bones and cuts: shank, top round, even ground beef. “It adds another element,” Sze shares. “You want the same umbrella of flavor but different pockets and punches of that flavor.”

If you need to thicken up your puree for an older baby, it can sometimes be as simple as adding less liquid. You can also try adding baby cereal, plain whole milk yogurt, wheat germ, mashed low-sodium cottage cheese, mashed banana, pureed sweet potato, or pureed tofu.

D. Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Don't have a blender, or just don't want to dirty the extra dishes? An immersion blender will do a fine job of puréeing your soup. You may want to skip the food processor, however. They're great for making chunky sauces, like pestos, but can't handle much liquid, and won't blend the vegetables as smoothly as a blender.

: a thick soup having pureed vegetables as a base. puree. 2 of 2 verb. pureed; pureeing. : to boil soft and then rub through a sieve.