Make creamy soups by using a potato masher! This is a great low-calorie way to get extra creaminess in your potato soups and clam chowders without adding extra cream or flour. Potato mashers are awesome because it gives you fine control over how smooth or chunky your food is.
Can you use a masher to make soup?
There’s no blender needed: use a potato masher!
Many potato soups call for transferring the hot soup to a blender. But no blender is needed here! You’ll cook the potatoes until they’re falling apart, then mash them right in the pot using a potato masher.
How do you make soup thick and creamy?
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
How do you make soup if you don’t have a blender?
Just cook your vegetables until they are soft and use a potato masher to squish them down into a pulp. You could also use a ricer to get the same result. This is a great low-calorie way to get extra creaminess in your potato soups and clam chowders without adding extra cream or flour.
Should you let soup cool before blending?
It’s a good idea to let the mixture cool for a few minutes before you start, and always hold a pot holder or towel over the lid when blending. For an example of the best way to process hot soup in a blender, see our recipe for Butternut-Squash Leek Soup.
Why is my potato soup grainy?
Why is my potato soup grainy? If your soup has a mealy, grainy texture, it’s probably because you used Russets. That texture makes Russets a great choice for baking because they cook up nice and fluffy, but it translates to a grainy mouthfeel in soup.
Why is my soup grainy?
A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture.
Should you hand blend soup hot or cold?
Allow the soup to cool for a few minutes before blending. Five minutes is enough. Remove the center cap from the lid of your blender.
What can I use instead of a blender?
Another great alternative option is using a food processor instead of an immersion blender because just like countertop blenders, these two items serve very similar purposes! A food processor can help create creamy soups, blend sauces, chop vegetables, and grate cheese.
Can I use hand blender for soup?
When buying a hand blender, consider what you’ll use it for – if you’re only going to be churning out soups every now and then, you could opt for a cheaper model. Also consider how fast the hand blender is and what attachments it comes with.
Will soup thicken as it simmers?
Allowing your soup to simmer can help it thicken, since it will help some of the liquid evaporate away. This will work better if you’ve added a thickening agent, such as cornstarch.
What is the best thickener for soup?
Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.
Can I use milk in soup instead of cream?
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Do you have to blend soup?
To blend or not to blend
It’s really up to you if you blend your soup or not and when you do it. It can be nice to blend a leek and potato soup but then throw in a few finely sliced bits of leek a few minutes before the end to give a little texture.
What blender is best for soup?
- NutriBullet 1200-Watt Blender. Amazon. $99. See On Amazon.
- Instant Nova 1,000-Watt Hot And Cold Blender. Amazon. $120. See On Amazon.
- Oster Blender Pro 1,200 -Watt Blender. Amazon. $60. See On Amazon.
- Mueller Austria Ultra-Stick 500-Watt 9-Speed Immersion Hand Blender. Amazon. $30.
- Vitamix E310 Explorian Blender. Amazon. $327.
Do I need a blender?
When to Use a Blender. Blenders are ideal for making icy drinks, whipping up smoothies, and crushing ice. And when it comes to puréeing, blenders are typically better than food processors. The best blenders ace our icy drinks, ice crush, and puréeing tests.
Do you have to wait for soup to cool before refrigerating?
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.
Is it OK to blend hot soup?
Hot liquids can expand and explode when you blend them in a blender, creating pressure from inside that blows off the lid. The best case is that the liquid spurts all over your kitchen, a real mess to clean up. The worst case is that you or others nearby are burned by the hot liquid.
Why is my tomato soup grainy?
What causes this? Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.
Why is my potato soup like glue?
If the potatoes are pulverized too thoroughly, they will leach gelatinized starch into the broth. This starch will bond with the broth, causing the body of the soup to become slimy.
Should I remove starch from potatoes for soup?
But if you are making creamy potatoes, soups or mashed potatoes, then make sure you don’t remove the starch as it may make the texture less soft and mushy.