How to Remove Fat from Soup

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

* Use a large spoon to skim the fat off soup as it simmers.
* While cooking soup, place the pot slightly to one side of the
burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.
* A leaf of lettuce dropped in a pot of soup will absorb grease from the top.
* To remove the last spots of fat floating on the surface, drag a clean, unprinted paper towel across the top. It will oak up most of the remaining oil.
* Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.
* When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.

If the Soup is too Salty

Try one of the following methods to correct over-salting:

Add a whole, peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato – it is perfectly good for later use in another recipe.)

Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.

To Thicken Soup

The best method of thickening most soups and stews is to remove some of the cooked vegetables, puree them in a blender, and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup, try one of the following thickening techniques:

* Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.
* A roux of butter and flour may also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.
* Cream is another alternative to not only thicken, but add a luxurious richness to soups.
* A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.

Freezing and Reheating Soup...

1. Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.
2. Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.
3. Freezing cream-based soups may cause separation. If the soup does separate while reheating, whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.
4. Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.
5. To avoid overcooking starchy ingredients like potatoes, pasta and rice, heat thawed soup only long enough to warm throughout.