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Ingredients for Cold Soups
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients for cold soups should have a low content of semisolid animal-derived fats. A soup containing lots of butter or bacon drippings may have a pleasantly rich mouthfeel when served hot, but it will be greasy and coat the tongue in an unpleasant manner when served cold. All stocks used in making cold soups must be thoroughly defatted (step 9). In addition, butter must be kept to a minimum.
Oils work well in cold soups because they remain fluid at cold temperatures. Flavorful oils, such as extra-virgin olive oil and nut oils, are often used to finish cold soups. These oils give cold soups a rich mouthfeel as well as a distinctive taste.