1.12: Pureed, Thick Soups (2024)

FAQs

What is a pureed soup it thickened with? ›

Puréed soups are a lot like classical sauces in the sense that they consist of a liquid plus a thickener. The liquid is usually broth, stock, or milk, and the thickener is roux, which is a combination of butter and flour.

What are Thick Soups? Thick soups are soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients. Depending on how you thicken a soup, you can get different textures and flavours. For example, a potage of boiled meat and vegetables results in a thick, mushy soup.

Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

The two kinds of thick soups are cream and pureed soups. Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.

Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées.

Thick Puree: A thick puree is a texture that is dense, smooth and uniform in its consistency, and it should hold its shape in a bowl. Remember – it's important to offer baby new textures as you expose them to the different sensory aspects of foods.

Bisque and chowder are two types of thick soup with origins in French fishing villages. Learn about the differences between these two creamy soups.

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.

In general, cream soups are thickened with a roux or other starch, whereas purée soups rely on a purée of the main ingredient for thickening. But in certain ways the two soups are very similar; some purée soups are finished with cream or partially thickened with a roux or other starch.

Puree soups of dried legumes including beans, peas, and lentils are found in ethnic cuisines around the globe; for example Indian curried lentil, Middle Eastern chickpea soup, or Tuscan bean soup.

What is pureed and extremely thick? ›

What is extremely thick pureed food? Food is smooth and moist with no lumps. It is not sticky. No biting or chewing is required.

Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes. Bisque is a cream soup and usually includes stock from shellfish shells, such as lobster, shrimp, or crab. Tomato bisque is also popular and contains no fish stock.

Generally speaking, a dish is called soup when it's primarily liquid-based. Stews are thicker and chunkier. But an especially thick and chunky soup could be called a stew. Broth is a liquid that serves as a main ingredient for many soups, and can be considered a soup when eaten by itself.

There are several options for thickeners, including commercial and natural food thickeners. Commercial thickeners include starch- and gum-based thickeners. Natural food thickeners include finely crushed crackers, cereals, and puréed beans.

Pureed soups or Potages purées are soups, that are thickened through pureeing their main ingredients. Main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and the thickness of the soup. …