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Using Fats

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Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
Traditional pureed soup recipes call for fats at practically every stage of the cooking, although the total amount of fat per bowl is not as horrifying as it may seem when you read some of the recipes. If you make a pureed soup in the richest way—cook the vegetables in butter, thicken it with bread cooked in butter, and then use butter as a finish—it all adds up to only slightly more than 2 tablespoons of butter per bowl.

If you want to use less fat, don’t bother with cooking the vegetables in fat at the beginning—just simmer them in a little bit of broth or milk. If you’re using bread as a thickener, toast it lightly instead of cooking it in butter. And don’t whisk in butter or cream at the end. Serve the soup with dollops of sour cream (which has much less fat than heavy cream) or if you’re really watching it, yogurt. For additional suggestions, see Cutting Out the Fat.

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