The trick to prevent curdled cream in a soup that every cook should know
Curdling cream in soup is every cook's nightmare. White lumps ruin the dish's appearance and may also negatively affect its taste. Fortunately, there is a simple trick to help you avoid this.
Every amateur or professional cook knows the problem of curdled cream in soup. These unsightly white specks can spoil the look of even the most delicious dish. Although the taste of the soup remains unchanged, the visual aspect is significant, especially when we eat with our eyes. Fortunately, a simple trick will help you avoid this problem. I learned it from my sister and want to share it with you. Thanks to this trick, the cream in the soup will never curdle again.
The secret lies in flour
Add a little flour to the cream before pouring it into the soup. This simple step ensures the cream blends perfectly with the soup without forming lumps.
How to do it?
- Spoon the cream into a bowl.
- Add a flat teaspoon of flour.
- Mix thoroughly to avoid lumps.
- Gradually add hot broth to the cream, stirring constantly.
- Only then can the mixture be poured into the soup and stirred again.
Additional tips:
- Use cold cream.
- Add the flour gradually to avoid lumps.
- Stir vigorously to combine the cream with the soup.
- Do not bring the soup to a boil after adding the cream.
Curdled cream in soup can discourage cooking. The dish's aesthetics are essential; unappetizing lumps can ruin the effect. Additionally, serving perfectly smooth soup will impress guests and household members. The trick with cream and flour is simple and very effective.
