Stirring thick yoghurt or cream into soup can transform a watery dish into a richer, creamier meal without using flour or cornflour. According to GoodFood, these dairy-based options add body and a velvety finish, provided they are added correctly and the soup is not boiled afterwards.
Why Yoghurt and Cream Work
Cream works especially well in creamy or blended soups, while a dollop of thick yoghurt can prove even more effective, reports the Express. Greek yoghurt is particularly handy owing to its dense consistency, adding a velvety texture without requiring a hefty amount.
Begin with a single spoonful, stir it through thoroughly and assess the consistency and taste before adding any more. GoodFood also incorporates Greek yoghurt into a number of its own soup recipes, including a chicken soup where it is combined with garlic and lemon before being swirled into the finished dish.
Avoid Boiling After Adding Dairy
The most vital thing to bear in mind when using dairy-based products is to avoid boiling the soup once they have been added. GoodFood warns that boiling soup after adding cream or yoghurt can cause it to split, resulting in an uneven texture.
Instead, stir it in gently and keep the heat on low. Once everything is combined and the soup is piping hot, it is ready to dish up straight away.
Alternatives for Extra Thickness
If the soup remains runnier than you would like after adding yoghurt or cream, the experts recommend a number of alternatives, including blending some or all of the cooked ingredients. This works particularly well if your soup contains naturally starchy ingredients such as potatoes, beans, rice or pasta.
Another straightforward option is to simmer the soup for longer before adding any dairy. Reducing the liquid will naturally thicken it while also boosting its flavour. GoodFood also recommends using torn pieces of bread, which can be blended directly into the soup to thicken it up. Be sure to opt for a mild-flavoured bread so as not to alter the taste of the soup, or use sourdough if you enjoy a subtle sour note. Soak the bread pieces beforehand to soften them, which also makes the blending process much easier.
