Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Making creamy soup chunky ...


Home Cooking 8

Making creamy soup chunky ...

alexajord | Nov 11, 2007 11:36 AM

Whenever I make a pureed soup my significant other's feedback is "it needs substance" after some "it feels substantial" frustrations on my part, I realized that he meant - for lack of better terms - chunks. In the past I have dumped some pieces of rotisserie chicken, roasted potatoes, random roasted veggies in his soups and it has worked well. I don't cook - or eat - meat. And he eats what I cook or what he can order for delivery.

I want to make a roasted red pepper soup. Found a recipe I like, ready to go. Then I realize that this one, too, is pureed. No chunks.

If I want to add chunks ... for him ... easily ... any thoughts? Homemade croutons? Some sort of veggie?

Thanks in advance for any thoughts. Silly boys.

Want to stay up to date with this post?

Recommended From Chowhound