Comments on: Is there some kitchen gadget available to make soup smooth? http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/ Tue, 04 May 2010 06:28:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: trimtautterrific http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/comment-page-2/#comment-597 trimtautterrific Sun, 30 Aug 2009 14:53:59 +0000 http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/#comment-597 Hi Lloydy, you need a BAMIX - very expensive, Swiss made, but really, really good and you won't regret it. Not that I especially like him, but Gordon Ramsay uses a Bamix. Google it for info. It makes my soup very very smooth. People go mad over it xxx<br><b>References : </b><br> Hi Lloydy, you need a BAMIX – very expensive, Swiss made, but really, really good and you won’t regret it. Not that I especially like him, but Gordon Ramsay uses a Bamix. Google it for info.

It makes my soup very very smooth. People go mad over it xxx
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]]> By: Runningwoogie http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/comment-page-2/#comment-596 Runningwoogie Sun, 30 Aug 2009 14:36:59 +0000 http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/#comment-596 You have to sieve it and then put the lumpy bits back in the blender and keep doing this until it's smooth enough<br><b>References : </b><br> You have to sieve it and then put the lumpy bits back in the blender and keep doing this until it’s smooth enough
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]]> By: mr danger http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/comment-page-2/#comment-595 mr danger Sun, 30 Aug 2009 14:11:59 +0000 http://www.mykitchenblender.com/is-there-some-kitchen-gadget-available-to-make-soup-smooth/#comment-595 The correct answer is a combination of technique and technology. Cook the carrots until they are mushy. Reserve the liquid and use it to make a carrot veloute- the base of the soup Use a manual food mill to puree the carrots- the fiber will remain and the pulp will pass through. You can also use a fine meshed strainer[ a drum sifter is ideal ] and push the pulp through it using a wooden spoon or a plastic flexible dough scraper- Scrape the pureed carrots of the underside of the strainer Make a thin carrot veloute - bring to a slow boil [Starch thickened sauces/soups need to achieve a boil before degree of thickness can be determined] add pureed carrot pulp [remember you're making a soup not a sauce , it need to be thinner ] return to a slow boil thin w/ heavy cream as needed season to taste add a pinch of freshly grated nutmeg enjoy<br><b>References : </b><br>a pro w/ teaching experience The correct answer is a combination of technique and technology.
Cook the carrots until they are mushy. Reserve the liquid and use it to make a carrot veloute- the base of the soup
Use a manual food mill to puree the carrots- the fiber will remain and the pulp will pass through.
You can also use a fine meshed strainer[ a drum sifter is ideal ] and push the pulp through it using a wooden spoon or a plastic flexible dough scraper- Scrape the pureed carrots of the underside of the strainer
Make a thin carrot veloute – bring to a slow boil
[Starch thickened sauces/soups need to achieve a boil before degree of thickness can be determined]
add pureed carrot pulp
[remember you're making a soup not a sauce , it need to be thinner ]
return to a slow boil
thin w/ heavy cream as needed
season to taste
add a pinch of freshly grated nutmeg enjoy
References :
a pro w/ teaching experience

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