how to make soup less 'meaty'?
Salut!
Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone.
Now, the soup is so meaty it is quite overwhelming- at room temperature the liquid turns into jelly.
I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
Best Answer
It sounds like you rendered too much gelatin into the soup, a couple easy fixes are to either:
- prepare another batch of the soup omitting the ham and bone and then marry the two over a medium/high heat
- thin with a low fat/nonfat liquid like milk or water (unfortunately a side effect will be of increased separation in the soup as it cools) the lower the fat content of what you add the more it will separate. ie adding 2% milk will cause less separating than skim milk
Pictures about "how to make soup less 'meaty'?"
What can you add to soup to make it less thick?
If it's too thick. All you need to do is add more of the recipe's cooking liquid \u2014 such as wine, broth or cream.How can I make my vegetable soup more Flavory?
Adding Extra Flavor \u2013 Herbs And Spices To AddWhy does my soup get so thick?
The broth may have a little bit of body provided by the gelatin created by simmering bones and meat, but for the most part, your soup is thin. As the noodles begin to cook, the liquid in the soup will start to thicken slightly. This happens in two ways: first, it's a simple concentration of dissolved solids.What is the secret to making good soup?
10 Tips for Making Good Homemade Soupsbest healthy soup recipes for better immunes | tasty and filling soup collection | soup recipes
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jess Loiterton, Alexey Demidov, Farhad Ibrahimzade, Farhad Ibrahimzade