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I would add it to the soup after you kill the fire, and its not bubbling at all. You will have the best luck with "extra heavy mayo" which is what many restaurants use. That stuff holds up in most conditions. Also a soup that contains roux or a lot of tomato paste will emulsify with the mayo...

If you really want to own your soup, boil the potatoes in the broth whole, then pull them out with tongs, slotted spoon, or whatever when they are just tender, then grate them on a cheese grater, or run em through a food mill. add them back to the soup and re-simmer until they start to dissolve...

I like to take fresh chopped fruits and vegetable, ripe tomatoes, english cucumbers, onions, peppers, chilies, garlic and whatever else, add a little sherry vinegar, or some citrus, a bit of salt and let sit for a bit. I then run half the batch through a blender, and recombine it. Season and...

This sounds great. Just chiming in that I don't feel as though olive oil will stop whole butter from burning. What is everyone else's experience? Not that olive oil is a poor addition. Now to contribute. Where I work, I sometimes make a tomato and blue cheese soup on the fly, when I need...

Although it means more ingredients, I like to use equal parts of chicken and beef stock. Personally I am also a sherry fan, and I like my soup onions to be Spanish. I also like to broil the soup until the cheese caramelizes. They crocks are a pain to clean after... Having a very high onion...

A splash of white balsamic, champagne, or distilled white vinegar is also great in a mayo/sour cream based blue cheese dressing. By a splash I mean about a 1/4 cup for a 2 gallon recipe.

You can make a sweet and sour type glaze with miso paste, mirin, maple syrup, lemon juice, ginger, soy sauce and a a little pepper. Pan sear the salmon, top with the glaze and some panko bread crumbs and finish in a hot oven. I'm not sure if this is anything like the Cheesecake Factory...