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Old 10-23-2006, 02:31 PM   #1
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Why bring cream to the boil?

Hi Guys and Dolls,

the following recipe is super simple and super tasty but when I cook I like to know why I'm told to do certain things. One instruction is ..

Combine broth and 1 cup cream in heavy large saucepan and bring to boil.

Why does one have to do it ?

thanks,

Michael

Cream of Broccoli Soup

removed recipe and changed to link due to copyright violation - kitchenelf

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Old 10-23-2006, 02:40 PM   #2
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Because you want the soup to be hot if you're serving it immediately and the liquids may seperate if they're not hot enough.

Why would you NOT want to bring it up to a boil?
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Old 10-23-2006, 02:55 PM   #3
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ALERT ALERT.
When you are blending that hot soup in the blender, take the little thingy out of the top where you pour stuff in and cover it with a towel when blending. And don't overfill. Hot broccoli soup all over the kitchen and your face can cause a lot of profanity and pain.
I'm not sure you would absolutely need to have the cream hot. It would melt the butter. You are going to re-heat anyway--or refrigerate.
I might even puree the hot broth and broccoli and then add the cream and butter and bring to the simmer whisking it well. I don't see anything that would make the cream "curdle"/separate.
I have made a cream of broccoli soup using evaporated skim milk. Works pretty well for "every day" variety, not a special dinner.
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Old 10-23-2006, 03:50 PM   #4
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Hello and welcome to DC. I am curious why you would not to bring the cream to the boil.

Have a very lovely day.
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Old 10-23-2006, 03:55 PM   #5
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Quote:
Hot broccoli soup all over the kitchen and your face can cause a lot of profanity and pain.
Boy oh boy, thats for sure!!
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Old 10-23-2006, 06:54 PM   #6
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Quote:
Originally Posted by Alix
Boy oh boy, thats for sure!!
Yeah.... hot liquids expand a lot when put into the blender at near boiling... extreme caution is advised...

And there is a reason to use care when boiling any dairy products... boiled too long they can break and you end up with the component parts instead of the homogenous whole. When something like that is brought to a boil, bring it JUST to a boil then remove from heat. I think it's boiled to blend the ingredients better and maybe thicken it a bit more?
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Old 10-24-2006, 02:42 AM   #7
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thanks for all the answers :-)

it's not that I didn't want 'to bring the cream to the boil' but simply that I wanted to know why I should.

I try to learn from every recipe that I cook and wondered why it was suggested that I boil it.

I melted the butter separately anyway so on balance it would seem better not to bring it to the boil - 'hot soup all over my face' and the 'component' parts breaking up', just so that it wouldn't make the soup colder.

I generally use an immersion blender for recipes like this and it seems to work well.

Someone left me a private message which didn't open ?

I'd forgotten (how quickly we forget) what fun people you all are !

thanks and regards,

Michael
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Old 10-24-2006, 03:19 AM   #8
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Hello Redmike

I think bringing it to the boil is just to make it warm.
If u bring it to the boil and keep cooking, instead of removing it from the heat, it will change the textrue of the cream.

Mel
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Old 10-24-2006, 05:33 AM   #9
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Most recipes that I've used cream for, warn against that, as boiling can sometimes cause the cream to break (curdle). Especially if eggs were added to it.

Like custard for inststance. This is where a double boiler comes in handy to keep the mixture away from from the direct heat of the burner to avoid overcooking, curdling and burning.


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Old 11-04-2006, 09:48 AM   #10
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I also agree, heat it so that it's warm enough, and not past the point of it boiling.
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