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Making a chicken soup, questions about reheating?

For Christmas day I'm making a chicken soup (veloute based) and I was going to add a liaison to thicken it after but I want to make it the day before. If i make the soup, let it cool in the fridge overnight then add the liaison when i reheat it to serve on Christmas day will it turn out the same?

asked by Emma Parker 12 months ago
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cv
added 12 months ago

Don't add the liaison before. Add the liaison when you reheat it, to the portion that is going to be served.

This is the same for other soups with liaisons/emulsifiers like butter or cream. Soup bases without liaisons refrigerate/freeze well.

345be065 21f1 4ae3 a138 a91186858705  fb avatar
added 12 months ago

So as long as I just add the liaison AFTER reheating the soup on the day, it'll be fine?

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cv
added 12 months ago

Yes, that's right.

Restaurants do this all the time, finish the soup to order.

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cv
added 12 months ago

Same with garnishes.

345be065 21f1 4ae3 a138 a91186858705  fb avatar
added 12 months ago

Okay thanks ^_^