Chef Matt, founder and CEO of Modern Art Catering, shares some tips for saving soup.
Tags:Restaurant Tips for Saving a Soup,GeoBeats,matthew antoun,restaurant kitchen tips,food planning,food tips,kitchen secrets,menu planning,restaurant secrets
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Restaurant Secrets - Saving a Soup - as part of the food and kitchen series by GeoBeats.
Soup takes a long time to cook and it is one of my personal favorite things to cook. And sometimes at the very end of it you have realized that it is either too salty, too thick, or too thin. We spend sometimes hours cooking this soup and you do not want to waste it. So one really big way to save a soup when it becomes too thin or too salty is to add some potatoes. What I would do is I would strain the soup, add the potatoes directly to your broth and blend it up. So it actually thickens and absorbs the salt in the soup. Return your broth back to all your vegetables or meat, whatever it is that you have cooked, and then you have got a whole new soup just as good but completely saved.
Also if you have made a soup too thick maybe by over reducing it or adding too much cream, you can always add water. But I would recommend that if you have it on hand to add some chicken stock so you do not relinquish any of the flavor in your soup and you have something just as tasty but more thin so it actually can be edible as you had like it.