Soups: Adjusting Thickness with Reduction

Notes

The science behind reduction is simple: as the water content evaporates, the concentration of solids, including flavor compounds, increases, resulting in a richer, thicker soup. However, reduction requires vigilance; a common mistake is letting the soup boil too hard, which can lead to scorching or uneven reduction. To prevent this, keep the heat low and stir regularly. Safety is paramount; always use oven mitts when handling hot pots and avoid leaving simmering soup unattended. For make-ahead soups, allow the soup to cool completely before refrigerating in an airtight container. It can be stored for up to 3 days, though note that further thickening may occur upon chilling. Reheat gently to restore the ideal consistency.

Steps

1. 1 Taste your soup and decide how much reduction is needed.
2. 2 Transfer your soup to a large, wide pot to increase surface area.
3. 3 Bring the soup to a gentle simmer over medium heat.
4. 4 Skim off any impurities or fat that rise to the surface.
5. 5 Avoid boiling; maintain a consistent, gentle simmer.
6. 6 Stir occasionally to prevent sticking and ensure even reduction.
7. 7 Monitor the soup's consistency, checking every 15 minutes.
8. 8 Taste periodically to track flavor concentration.
9. 9 Reduce heat if the soup starts to boil vigorously.
10. 10 Add more water or broth if the soup reduces too quickly.
11. 11 Continue simmering until the desired thickness is achieved.
12. 12 Remove from heat and let the soup rest for 5 minutes before serving.