Purée of chicken soup, advice please

Discussion in 'Food & Cooking' started by alexb, Nov 30, 2014.

  1. alexb

    alexb

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    At home cook
    Hello, 

    I just ,made a chichen soup, and plan to make a pur'ee style maybe like the Portuguese. I'm thinking of putting the broth chicken vegetables that were cooked in the soup into a food processor. I thought of putting a raw egg (just the egg yoke? ) for extra body in too.

    I've never done this style of soup before so, I'm looking for good advice on how to proceed. Perhaps a touch of lemon juice?

    Thanks all

    Alex 
     
    Last edited: Nov 30, 2014
  2. chefedb

    chefedb

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    You can do this but careful that it is not to hot as egg will scramble, Also if reheated care must be taken to stop egg from cooking. You cannot bring soup up to a reboil
     
  3. koukouvagia

    koukouvagia

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    You have to temper the egg first. You do this by scrambling the egg in a bowl. Continue to stir as you slowly drizzle in hot broth a little at a time. Keep adding broth while continuing to best the mixture and when it has reached the same temperature as the rest of the broth stir it back in to the soup. For rich thick soup add one egg per quart of broth.