A cream or milk soup has a tendency to form a skin on the top as it
cools. This can be prevented if it is finished by whipping ("FINISHING" is a very important concept, in all soups and sauces; actually, in most all cooking-use a very flexible piano wire whip) a small amount of
butter just into the surface. If it is beaten just before it is served, the
froth also protects it against skin formation.
A spoonful of whipped cream or beaten egg-white served on top of each
portion of cream soup also aids in preventing the skin formation and adds to
the delicacy and attractiveness of the dish.
©Al (Alex-Alexander) D. Girvan. All rights reserved
