Remove excess fat from your soup to cut your meal's calorie and fat content. Excess fats can quickly build up in a soup with ingredients such as oils, meats and creams. As the soup cooks, excess fats rise to the surface. Use a variety of techniques to remove excess fat from your soup based on the amount of time and tools you have available.
Instructions
Hot Soup Techniques
1. Pour the soup into a fat-separating pitcher. Typically you should do this towards the end of your recipe, after cooking meat and other fatty components.
2. Pour the soup from the pitcher back into your saucepan. Excess fat will rise to the surface of the separator while the soup stays near the bottom. As the soup pours, fat will get trapped in the separator and will not pass through.
3. Use a fat-separating ladle to skim the fat from your soup. This works on the same principle as the separating pitcher, but will not work quite as quickly.
4. Remove large chunks of meat from you soup and then skim the surface of your soup with a grease basket or slotted spoon. This is the least effective means of excess fat removal and should only be used if you lack more efficient equipment.
5. Remove the soup from heat and cover with a layer of ice cubes. Wait about three minutes, and then gently stir the ice cubes. The fat should be in solid chunks stuck to the ice cubes. Remove the ice cubes and reheat the soup if necessary.
Refrigerate the Soup
6. Allow soup to cool to about room temperature on counter, and then cover and place in refrigerator for six to eight hours.
7. Remove soup from refrigerator. Excess fat should have risen to the surface and solidified. Use a spoon to scoop out the chunks of solid fat.
8. Reheat the soup on stove top and proceed with recipe or serve.
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