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Soup science help needed!


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Soup science help needed!

LindaMc | Aug 4, 2005 05:21 PM

One of my favorite summer dishes is tomato soup. I make a version, based on a recipe by Barbara Kafka, that is simply a lump of butter, some sliced onion, and a lot of chopped tomatoes, cooked and run through a food mill. Add some basil chiffonade, salt and a splash of cream. Delicious! Also tasty without the cream, but you know how it is...

Last year, when very fresh and tasty whole milk became available at my farmers' market, I tried using milk instead of cream. It tasted good, but the milk really didn't disperse into/emulsify the soup. It seemed to stay in little little droplets, suspended in the soup. Not attractive.

I was making my first batch of this summer yesterday, and, since I always have cream on hand now that I am constantly making ice cream, I decided to add some cream. Same problem! The cream was not ultra-pasteurized and was fresh and not past its sell-by date. When I first started making this soup, the cream blended in beautifully, making a uniformly dark pink pot of soup. Now I can't seem to get it right. Could it be the acidity of the tomatoes? The heat of the soup? Can anyone advise? Many thanks in advance!

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