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Why add baking soda to soup just before serving?

I have a cream of tomato soup recipe that calls for assembling everything then holding the soup in a double broiler until ready to serve....Then at that point adding a pinch of baking soda & some milk just before serving. Why would this be? What is the baking soda doing?

asked by usclious almost 2 years ago

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4 answers 3417 views
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cv
added almost 2 years ago

It keeps the milk from curdling.

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3d6b515c 5134 4af9 8148 ce3943eda528  1px white
cv
added almost 2 years ago

Source: Fannie Farmer cookbook (1996 centennial edition)

https://books.google.com...

Note that the baking soda has always been present in this recipe, dating back to the original 1896 edition. The head note explaining the baking soda's action appeared more recently.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 2 years ago

well if that isn't the darndest! Who knew?.............

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Sam1148

Sam is a trusted home cook.

added almost 2 years ago

A pinch of baking also rounds out a tomato sauce that's a bit to acidic.
It's also a trick used for sweet iced tea to smooth out a bitter tea.

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