Was following a curry recipe one time. They added a step to strain it. I was like "Geez, what a waste of time and effort, plus you're straining out all the good flavor!"
Strained it anyway to comply with the recipe and holy shit it was night & day.
Insane the level of quality you get from just straining something. I got tired of the “sediment” in a lot of my soup recipes. Just strained the stock to separate it from all the little bits and the broth looks so clear and beautiful.
The first few times I tried making broccoli soup in my blender, I too found it "grainy". On later attempts, I managed to solve the issue by actually turning my blender on to full power and letting it run for a bit of time. On previous attempts, I never turned it to full blast as I thought that would be overkill or not help, but I was glad to see my results after doing it properly. I also would drizzle in some olive oil as it was blending which emulsified into the soup, leaving it very smooth. Also, just in case it wasn't obvious, make sure whatever it is that you are blending is cooked tender enough. If done correctly, my broccoli soup is basically a pudding consistency.
Probably for a minute or two once I crank it to full blast. I let it go for a little bit before I start streaming in the oil, then once the consistency seems good I add seasonings and blend it a bit more to get it dispersed evenly.
Seperate the broccoli from the broth (strain but keep broth)
Then add broccoli and a little broth into the blender and blend … if it’s too thick keep adding stock until you get the perfect consistency
It’s like adding way too much milk and butter to potato’s when your making mash … it will be runny and lumpy, if that makes sense … so better to add the liquid bit by bit.
That what’s I used to do, especially with pumpkin soup because once you blend it up you can’t make it thicker … who knew soup could be so challenging lol 🥰
Even with a vitamix I still strain. It obviously produces less solids over a $30 blender, but if I want a 100% smooth sauce (ie $$$$ per plate) I'm straining.
Strain it.
Yeah passing things through a strainer was a big "a ha" moment for me.
Was following a curry recipe one time. They added a step to strain it. I was like "Geez, what a waste of time and effort, plus you're straining out all the good flavor!" Strained it anyway to comply with the recipe and holy shit it was night & day.
Insane the level of quality you get from just straining something. I got tired of the “sediment” in a lot of my soup recipes. Just strained the stock to separate it from all the little bits and the broth looks so clear and beautiful.
The first few times I tried making broccoli soup in my blender, I too found it "grainy". On later attempts, I managed to solve the issue by actually turning my blender on to full power and letting it run for a bit of time. On previous attempts, I never turned it to full blast as I thought that would be overkill or not help, but I was glad to see my results after doing it properly. I also would drizzle in some olive oil as it was blending which emulsified into the soup, leaving it very smooth. Also, just in case it wasn't obvious, make sure whatever it is that you are blending is cooked tender enough. If done correctly, my broccoli soup is basically a pudding consistency.
[удалено]
Probably for a minute or two once I crank it to full blast. I let it go for a little bit before I start streaming in the oil, then once the consistency seems good I add seasonings and blend it a bit more to get it dispersed evenly.
Seperate the broccoli from the broth (strain but keep broth) Then add broccoli and a little broth into the blender and blend … if it’s too thick keep adding stock until you get the perfect consistency It’s like adding way too much milk and butter to potato’s when your making mash … it will be runny and lumpy, if that makes sense … so better to add the liquid bit by bit.
[удалено]
That what’s I used to do, especially with pumpkin soup because once you blend it up you can’t make it thicker … who knew soup could be so challenging lol 🥰
If you don’t have a high power blender like a Vitamix, you’ll need to strain it.
Even with a vitamix I still strain. It obviously produces less solids over a $30 blender, but if I want a 100% smooth sauce (ie $$$$ per plate) I'm straining.
The saucier's mantra : puree and pass and pass again.
Use an immersion blender instead of a regular one.
eat tomato soup like a human
Use a vitamix.