The article emphasizes improving the texture of homemade soups through a simple technique that involves removing a portion of cooked vegetables before pureeing. This allows for heartier chunks to be added back in, enhancing the overall satisfaction of the soup. It suggests applying this method to various vegetable soups and offers alternative tips for chicken tortilla soup. The piece highlights the importance of textural variety, encouraging cooks to experiment with the size of vegetable chunks to create a more flavorful and pleasurable eating experience.
Soup's flavor can be enhanced and textures improved by reserving a portion of the veggie chunks before pureeing; blend remaining ingredients for a satisfying result.
Soup texture matters: for pureed versions, maintain chunks for a more hearty consistency. This can also apply to non-pureed soups for variety.
In chicken tortilla soup, thin broth can be thickened by adding fried corn tortillas, which release starch to create a richer texture.
For a greater textural experience in soups, consider using varied sizes of chopped vegetables, creating layers of flavor and chewability within each bowl.
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