- Joined Jan 12, 2010
I'm in love with soup lately and I would like some new recipes. My favorites are lentil soup and acorn squash soup. Do you have a recipe that you could share with me?
sorry have just noticed your question i'm still trying to figure out how to use the new forum lay outCoulis-o - sounds delish, but am curious.
Did you sieve after the blitzing once the chicken meat was added in? Was it smooth or was there a bit of (for want of a better word) grainy-ness still in there? I'm pretty adamant/obsessive about sieving creamy soups - forgive me.
I love that kind of soup - for me - leave the chunks in (Yes I know you wanted cream of chicken soup...just saying how I like it)
sorry have just noticed your question i'm still trying to figure out how to use the new forum lay out
in response to your question i didn't sieve the soup after blitzing it again with the chicken, for reason being that i didn't want to 'sieve out' all the chicken that i had just placed in the soup, and with it being a chicken soup i wanted it to have real chicken in the soup.
the result was it having finely blitzed chicken meat in the soup nothing close to chunks or pieces, but not as smooth as a Soubise texture either, i ultimately wanted the chicken soup to have real chicken meat in it regardless of how smooth it is.
point taken i take it you have what it takes as a cook to make a perfect cream of puree soup /img/vbsmilies/smilies/smile.gifI think I am looking for a Soubisse textured soup most times I make a cream of (insert ingredient/s) soup, then add some of the meat producing the stock, or a small portion of the steamed breasts...thats just me and my taste buds Say a white bean soup, for example, that has been made, then pureed, save a few beans from the blitzer to include in the final product as garnish.
I wasn't critising...just asking what was done with it, is all. I am always curious. Glad I am not a cat!
Thanks for your reply.
P.S. Never leave me alone in a kitchen without a sieve /img/vbsmilies/smilies/thumb.gif