Remove grease from your stock before making your soup.
Few things make a finished bowl of chilled soup more unappealing than a thick, oddly colored layer of congealed fat on the surface or globs of fat floating around within the soup. If your soup is hot, this extra grease will present itself as a layer of liquid oil instead. While there are several ways to end up with too much fat or oil in your soup, one common mistake is to skip the step of removing grease from the homemade stock you intend to use in your soup. If you don't have much time for cooking, make the stock a day in advance so you will have time to perform this vital step.
Instructions
1. Pour your soup stock through a strainer into a refrigerator-safe container. Use a strainer with a mesh of your choice; a fine strainer will remove more particles, leaving a clearer broth. Allow the stock to cool to room temperature or for up to two hours, whichever comes first.
2. Transfer the container of stock to your refrigerator and leave it there at least overnight. Do not rush this process, as the stock needs to cool completely for best results.
3. Remove the container of stock from the refrigerator. You should see a solid layer of hardened fat spread across the stock's surface. Scoop this layer off with a large spoon or other utensil of your choice. It should come off easily, and any pieces that break off will float and be easy to remove. Discard the fat or use it for another purpose. You may now use the stock in the soup recipe of your choice.
Tags: your soup, your choice, container stock, grease from
