What is the correct consistency of a cream soup?
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of consistencies. Others don't give instructions at all. I've had recipes say "then add milk to reach cream soup consistency", and I have no idea how much milk to add.
Eating out doesn't make it easier. Our cafeteria offers stuff I would classify as vegetable puree at the soup bar. I'm sure I've had "cream of mushroom soup" somewhere which had the consistency of half-fat dairy cream.
What is the correct, standard consistency some recipes refer to? Is it different for classes of soup (e.g. roux based soup vs. pureed vegetable based soup)? Or is it different for each type of soup, e.g. should a cream of mushroom soup be thinner than pumpkin soup? And how do I recognize that I have achieved the correct consistency?
Best Answer
The 'correct' consistency is very opinionable. The 'coat the back of a spoon' instruction means that you dip a spoon in the cream, then run your finger over the back of the spoon, and if the soup stays apart, it's at least as thick as it should be... but maybe thicker (than you'd like).
The problem is the amount of time that the soup stays on the stove, as it keeps on thickening as moisture evaporates. That is why you'll get heavy soups. Add water, to make the soup as thin as your own preference.
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Quick Answer about "What is the correct consistency of a cream soup?"
They should be uniformly soft, with no resistance or "bite"—otherwise, they will not stand up to the blender. You'll be left with a soup that's watery in portions and lumpy in others.What is the consistency of a cream soup?
Cream soups should have a velvety mouth feel with a body, consistency and texture similar to cold heavy cream -- perfectly smooth and fairly thick. However, the soup should not taste like cream.What are the three characteristics of good cream soup?
What are the characteristics of a cream soup?- Consistency (link): should be semi liquid like a heavy cream.
- Texture: has to be smooth . ...
- Taste: distinct taste of the main ingredient (i.e. puree of vegetable, meat, etc) in case of cream of Tomato soup it will be taste of tomato .
How do you make soup creamy?
How to Make Soup Creamy (8 Simple Ways)What defines a cream soup?
A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pur\xe9ed.Cream Of Chicken Soup Healthy चिकन सूप हेल्थी रेसिपी | Kunal Kapur Quick Soup Recipes Winter Monsoon
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