You were just done making a creamy chicken soup. You did all your best to make it good, but it still did not end the way you want it to after all your hard work. Because its temperature is too high, the cream somehow curdled. Now, you’re wondering what to do. Well, you can check out the rest of the article and find out how to fix curdled soup in simple ways.
Table of Contents
What You’ll Need
Once a soup curdled, it can be hard to fix it. Is it still safe to eat? You can still eat it, although it does not look appetizing. There are a few ways you might fix this, but first, gather the following materials:
- Strainer
- Blender
Step-by-Step Instructions
One of the things that might work in fixing curdled soup is by running your cream soup through a blender. So now, take out the sieve and blender and follow the steps below:
- First, separate the liquid and solid parts of your soup by scooping the veggies and meat out.
- Strain the soup using a sieve. Break up any of the remaining lumps by whisking them vigorously while still on the strainer.
- Next, put the liquid inside the blender. Blend it for a few minutes before adding back to the veggies and meat.
Hopefully, this fixes your curdled soup even just a little bit.
One thing you should never forget is to remove the chunks of chicken and vegetables. If you ended up blending them, then your soup will really be nothing but cream soup.
Besides this, do be careful when putting a hot liquid inside a blender. Otherwise, you might end up getting splashed and scalded. Before putting the soup into the blender, it is best to let it cool down a bit. Ensure that you also do not overfill the blender. Also, make sure to put the lid on it so that the cream does not splash while blending.
This is how to fix curded soup. But what can you do to avoid this happening in the first place? This article has some tips for you to try.
Tips How to Avoid Curdled Soup
Curdled soup usually happens with milk soups. This is because of the milk ingredient, which is made of proteins, butterfat, and water. When you boil it, the result is that all the components of the milk break apart. The curdling happens when the milk proteins coagulate to separate from the water creating a soup that looks gooey.
It’s a natural process, but we usually don’t want curdled milk in our soup or sauce. We want it to be nice and smooth. Well, the tips below can help:
Don’t Use Milk
Instead of using milk, try cream instead. Dairy products like whipping cream have higher fat content. Thus, it has fewer tendencies to curdle. That’s why restaurants use heavy cream when making their soups, allowing them to boil it without the risk of curdling. Moreover, it is richer and more flavorful compared to milk.
If You Do Use Milk, Temper It
If you cannot use cream instead and must use milk, make sure you pour it correctly, especially if it’s cold to hot liquid. Adding cold milk directly to a hot liquid is sure to make it curdle. You should add small amounts of hot liquid instead, whisking it into the cold milk. If it is warm milk, then it is okay to add it to a hot liquid. You can also heat the cold milk gently before adding it to the hot liquid.
Don’t Allow to Boil
The sure way for your soup to curdle is by boiling it with the milk already in. The same thing happens if you heat the milk too quickly. It will curdle, even if it does not boil. The key to ensuring your creamy soup will not curdle using milk is heating it over medium-low heat. Keep it at that temperature and continuously stir to avoid curdling.
Don’t Use Strong Acids
Acidic ingredients can also cause curdling. If you use tomatoes, wine, or lemon juice in your soup, there is a good chance of the milk to curdle. In this case, the solution is to counteract it using starch. By thickening the soup before adding the milk, you can change the liquid’s makeup and prevent it from turning sour and sticky.
Add the Salt at the End
You need salt to add taste to your soup. However, it is also one of the many ingredients that can cause the milk to curdle. You cannot avoid it, of course, or your soup will taste bland. It is a good thing that you can prevent the soup from curdling by adding the salt at the end of the cooking. Moreover, it is a good practice to season the foods you cook at the end.
Add Egg Yolks Gradually or Add Last
It is best to add egg yolks gradually or add them last, or they can also cause your soup to curdle. Whisking it before adding it to the mixture is also a great idea to prevent your creamy soup from curdling.
Use Camel’s Milk
While I’m not sure how to use camel’s milk for your soups, you can probably use it as a good option if you do not want your soup to curdle. Camel milk has a unique composition, which is the reason why it does not curdle naturally. Compared to other kinds of milk, it will not thicken as quickly. If you use it for your soups or sauce, then you do not need to worry about sticky, mushy milk dishes.
Conclusion
How to fix curled soup? Most people say you cannot fix a curdle soup anymore. But blending and straining the soup might save it a little. You do not have to worry too much, though. Even if your soup looks unappetizing now, it is still perfectly safe to eat. As long you seasoned it properly, you can go ahead and enjoy the creamy soup you made.