or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Purée of chicken soup, advice please
New Posts  All Forums:Forum Nav:

Purée of chicken soup, advice please

post #1 of 3
Thread Starter 

Hello, 

 

I just ,made a chichen soup, and plan to make a pur'ee style maybe like the Portuguese. I'm thinking of putting the broth chicken vegetables that were cooked in the soup into a food processor. I thought of putting a raw egg (just the egg yoke? ) for extra body in too.

I've never done this style of soup before so, I'm looking for good advice on how to proceed. Perhaps a touch of lemon juice?

 

 

Thanks all

Alex 

post #2 of 3


You can do this but careful that it is not to hot as egg will scramble, Also if reheated care must be taken to stop egg from cooking. You cannot bring soup up to a reboil

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 3
You have to temper the egg first. You do this by scrambling the egg in a bowl. Continue to stir as you slowly drizzle in hot broth a little at a time. Keep adding broth while continuing to best the mixture and when it has reached the same temperature as the rest of the broth stir it back in to the soup. For rich thick soup add one egg per quart of broth.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Purée of chicken soup, advice please