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SOUPS

Soups can range from light but intensely flavored broths and consomme that are virtually fat free to hearty dishes brimming with vegetables and legumes. Cream soups, bisque's, and chowders can present a challenge, but there are techniques you can use to reduce both fat and calories in cream style soups.


WHAT IS MOST APPEALING AND IMPORTANT IN ANY SOUPS?

The most appealing and important in any soup is its flavor and texture. Cream soups have a richer body that remains in your mouth longer than broth soups. You can take advantage of this by exploiting every technique at your disposal. The first step is creating an aromatic base. We think of cream soups as having a light color, so cook the mire poix until it is tender, not until it turns color. This will keep the soup from turning dark and tasting too sweet. Remember that the texture of the soup base. A bit of contrast, in the form of a crunchy crouton or other crisp element, makes the soup more interesting. Handle other ingredients correctly so that you don`t spoil the velvety look and feel of your soup with unintended additions that might feel stringy or hard. Attention to details, like picking crab meat to remove shell, is critical. Some classic cream soups are thickened with roux, and then finished with a cream and egg yolk liaison. To avoid those added calories, puree the base until it is very smooth and light. You may wish to strain the soup after you puree it to be sure that all fibers are removed. Then, if you want to finish the soup with a cream, consider evaporated skim milk. Another alternative is adding a small “puff” or dollop of yogurt, sour cream, or even lightly whipped cream. You can add far less cream this way than if you were to blend it directly into the soup.