The Surprising But Ingenious Method for Rapidly Thinning Soup

When winter arrives, nothing soothes the spirit more than a hot cup of thick, creamy soup. Whether you enjoy a silky squash bisque or a traditional potato soup, the texture is frequently the key to a great bowl. A rich, hearty soup is soothing, decadent, and appropriate for the time of year.

Although there are several methods for thickening soup, such as flour, milk, or puréed vegetables, a novel and ingenious method gaining popularity is using leftover French fries. Indeed, your soup game may be elevated to a memorable level by using those soggy fries from last night’s takeaway.

The Reason French Fries Thicken Soup

It has long been known that potatoes naturally thicken soups. Their starch is released while cooking, giving them a velvety, creamy texture. This idea is further developed in French fries. Fries, already cooked and packed with starchy goodness, may be easily added to soups to improve their texture without further cooking time.

Helen Rosner, a culinary writer for The New Yorker, posted this suggestion on social media. She disclosed that utilizing leftover fries is a tried-and-true technique for giving blended soups more depth and flavor while also being a clever approach to cutting down on food waste.

How to Make Soup with Leftover French Fries

It’s surprisingly easy to use leftover French fries to make your soup creamier. Here’s how to accomplish it:

Select the Correct Soup: This approach is most effective when applied to blended soups, such as tomato bisque, potato soup, or any other creamy vegetable soup. Fries’ texture won’t mix well with clear broths like minestrone or chicken noodles.
Chop and Add: Just before mixing, add your remaining fries to the soup after chopping them into smaller pieces. This will ensure they heat through without significantly reducing the soup’s temperature.
Blend Until Smooth: Pour the soup into a conventional blender or use an immersion blender in the saucepan. Blend the soup until you achieve the desired consistency.
Adjust Salt Levels: Most fast-food and restaurant fries contain a lot of salt. Taste your soup before adding extra salt to ensure it isn’t overseasoned.
Avoid Battered Fries: Steer clear of fried or coated fries as they may not mix properly and may change the soup’s texture. Additionally, if you’re cooking for someone with dietary needs, it’s crucial to remember that these fries might not be gluten-free.

The Reasons This Hack Is Revolutionary

Not only is it convenient to use leftover fries to thicken soup, but it’s also a great way to reduce food waste. You can make something tasty out of cold, soggy fries that frequently end up forgotten in the refrigerator.

In addition to reducing waste, the fries’ taste gives soups a delicate depth. Their inherent starch gives them a creamy texture that may compete with more conventional techniques like utilizing milk or flour. Fries are also fast and don’t require any additional cooking, which makes them perfect for hectic weeknights.

Other Ingenious Methods for Making Soup Thicker

Don’t worry if you don’t have any leftover fries; there are many other ways to get a thick, creamy consistency:

Puréed Lentils or Beans: White beans, such as navy or cannellini beans, are great for adding to soups. They produce a velvety texture and contribute protein and a subtle taste.
Winter Vegetables: To naturally thicken soups, simmer and purée starchy vegetables like carrots, sweet potatoes, or butternut squash. These components also provide a pop of color and a touch of sweetness.
Dairy Additions: You may enhance the richness of your soup by adding cream, half-and-half, or even a dab of sour cream. If you want a healthy choice, use this procedure sparingly.
Mashed Potatoes: Leftover mashed potatoes are just as effective without fries. Just mix them into your soup until they are thoroughly combined.
Rice and Grains: Add cooked rice or cooked grains, such as barley, to your soup for a substantial, thick consistency.

Conclusion

Who knew that leftover French fries might be a hidden weapon for your winter soup repertoire? With this ingenious waste-reduction tip, soggy fries can be turned into creamy, luscious soups that taste like they were made for hours.

Whether you’re experimenting with squash and lentil mixes or including fries in a traditional potato soup, the outcome will be pleasant. If fries aren’t an option, you may still make the ideal bowl with various thickening techniques, such as creamy dairy or puréed legumes.

Therefore, the next time you encounter a container of cold, forgotten fries, don’t throw them away. Instead, make them the main component of your next hearty soup.

FAQs

1. Can I thicken soup with any kind of French fry?

Plain French fries without batters or coatings work best because they might not mix effectively. Additionally, people with gluten sensitivity may have a problem with battered fries.

2. Do the fries have to be cooked before I put them in the soup?

You only need to reheat the fries in the broth before combining them because they are already cooked. Add them for a minute or two before you turn off the heat.

3. Which soups complement this method the most?

This approach works well with blended soups like butternut squash soup, tomato bisque, or potato soup. Clear soups, such as chicken noodles, are inappropriate.

4. How can I make the fries less salty?

Before you add salt, taste your soup. You might need less or no seasoning because most fries are already salty.

5. Is it possible to substitute frozen fries for leftovers?

Indeed! Just follow the directions on the package to cook the frozen fries before mixing them into your soup.