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How to make blended soups less stodgy?

drjlm | Apr 13, 201704:46 AM

Hi all,

I've been experimenting with making vegetarian blended soups recently.

I'm trying to make them nutritionally complete (or at least, contain a complete protein -- so a legume plus a grain), so have been basing my efforts off something like Turkish lentil and bulgur soup recipes.

While most of the recipes don't call for blending, I have a great blender, and would rather blend to a puree than leave whole.

The problem is that when I do, the 'soup' turns into a liquid of an extremely, heavy, thick, sticky consistency that better resembles bread dough!

I'm guessing this may have something to do with the gluten in the bulgur, so perhaps rice would work better?

If anyone has other ideas on what I can do to have a grain in my vegetarian soup (/pottage) but not have it thicken up a lot when it hits the blender, I would be grateful.

Lentil Soup with Bulgur (Bulgurlu Mercimek Çorbası)

Lentil soups are very common in Turkey. This one is traditionally made with red lentils. However, I like the taste ...

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