soup

Step Three:

Puree the slightly cooled mixture in a blender.

Or puree just half, leaving the remainder chunky.

You might be surprised that a soup's "feel" as it rolls over your tongue strongly influences its appeal.
Some people like smooth soups; others prefer a more substantial texture.

The process of pureeing releases both starch and fibers, which thicken the soup.

With starchy vegetables, pureeing breaks down cell walls so their starchy contents spill through the broth.

In vegetables such as broccoli, the cellulose that once held the stalk stiff is now transformed into minute fibers, which also add to the thickness of the soup.

Now that the vegetables have done their job, the final touches are up to you.

A little freshly ground pepper? A touch of wine or sherry? A dollop of yogurt or crème fraîche?
Any month is a good time to practice on soups.
Try thickening with purees, improvising with ingredients and seasonings, and experimenting with various textures.

À la soupe! Anne and Sue