Friday, 25 February 2011

How to turn soup into sauce



Ok this is very technically not right, but I'm not a chef in a fancy French restaurant, so there's no one to faint at this or fire me on the spot. What I do when I make (western-style, duh.) soup, after I blend the ingredients and before I add the extra liquid to turn it into the desired consistency, I set aside a bit. That thick velvety puree is wonderful as a sauce spooned over meats or fish or vegetables that are simply grilled/poached/steamed and you get a great sauce consistency without the need for flour or other thickeners!

Creamy Celeriac, Hazelnut and Parsley Sauce
refer to my previous post on Celeriac and Hazelnut Soup ;)
plus chopped fresh parsley

You can try adding some mustard to make a mustard and celeriac sauce, which will go brilliantly with stronger meats or even game.
This velvety sauce was poured over a simple pan-fried salmon steak.

5 comments:

  1. Yum yum yum. :) *salivates* (pardon my unconstructive comments)

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  2. That's pretty clever! I like how it means you don't have to spend a lot of effort on making sauces.

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  3. Thank you! I love to make soups in big batches (:

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  4. Shu Han, there is nothing wrong with the way you made the sauce! LOL purees make the best sauce. I love the flavor combination you created and thanks for sharing it on the hearth and soul hop, though usually folks only link up one recipe a week. Thanks! Alex

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  5. What a great way to use up some extra soup - I always have just a little bit too much - I can't wait to try this! Thanks for sharing this with us at the Hearth and Soul Hop!

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