A. Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate. By inadequate I mean that there was not enough starch to hold the liquids in the desired thickened suspension. The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch.
Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to “weep,” or lose moisture as they cook further, especially from a raw state. A solution to this is to initially over-thicken the soup in anticipation of the additional moisture. In that way, when the additional moisture presents itself, the soup will essentially thin itself to the desired consistency.
Yet another reason cream soups can become watery is if they have been frozen. The freezing process seldom enhances the quality of foods, mostly because as foods freeze their moisture expands and damages the cells of the foods. Often soups and other food products that have been frozen and thawed will need to have a small amount of thickener added to help tighten them back up to the desired consistency.
"The majority of issues with a creamy soup come from undercooking the vegetables," explains Rick Martinez, associate food editor at BA. 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.
The exact origin of the cream soups is unknown, but it is believed that this method of preparation has been known since ancient times. For example, a chef at the court of the Mongol Emperor Kublai Khan collected recipes for soups in a book back in 1300, among others, a recipe for cream soup was mentioned.
The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.
A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.
There are a few reasons for your whipping cream not whipping well or it turns watery in no time. It is quite likely that the whipping cream has been stored improperly, ie not in frozen condition. If such is indeed so, it might have turned stale, and therefore not fit for consumption.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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