I put too much water in my soup, what can I do?
A thick, rustic’s style soup is great for autumn and winter evenings when we want to keep warm, but in spring and summer, something lighter is always appreciated, am I right? However, putting too much water in a soup makes it so liquid that we cannot really enjoy the smooth texture of a velouté, nor tasting the flavors properly. So what to do?
First try to remove as much broth as you can with a ladle and let cook to make your soup reduce. Some cooks like to thicken their soup with flour or cornstarch to get a smooth result. If it is still too liquid, add pasta, rice, tapioca or potato to absorb the excess of liquid.