Enrichments to Soup

Last-minute additions can improve the character of a soup; add them just before serving or they will separate from the soup. Strong flavorings—herbs, wine and spices—are stirred into the soup itself (see Additions for broth-based, fish and cold soups).

Cream (for cream soups and bisques). Stir heavy cream or crème fraîche into the soup just before serving. An alternative is whipped cream with herbs, caviar or smoked fish folded into it.

Egg yolk and cream (for velouté soups) or egg yolk (for broth and bread-thickened soups). Combine egg yolks with heavy cream or crème fraîche, if using. Stir in a large ladleful of hot soup, then stir into the remaining soup. Heat gently, stirring, until the soup thickens. Do not allow soup to boil.