HELP! 2 tone soup not working EMERGENCY!

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sky

Mon, Dec 14 2009, 3:04 pm

I made 2 tone soup for a sheva brachos tonight and it is not staying seperate. It is butternut squash and potato. I never had this problem before.

I think the butternut squash soup is too thin. But I'm not sure and I'm scared to fool with it. I've been cooking it on my stove now for 2 hours trying to thicken it but it is staying the same.

I NEED HELP!

DefyGravity

Mon, Dec 14 2009, 3:05 pm

Just offer people choice of butternut squash soup or potato.

louche

Mon, Dec 14 2009, 3:06 pm

Relax. Mix the two parts and serve as butternut/potato soup. No one will know or care that it was "supposed" to be two-tone. . Sorry, I don't see how a 2-tone soup could work anyway. It would get mixed together as soon as people start eating it.

sky

Mon, Dec 14 2009, 3:08 pm

My SILs will not be happy with me. It was supposed to be a pretty dish.

It does mix once you start eating it - but it is so pretty to serve it like that.

sky

Mon, Dec 14 2009, 3:09 pm

it should look like this

sarachana

Mon, Dec 14 2009, 3:14 pm

boil out some of the water for the ones that's thinner.

DefyGravity

Mon, Dec 14 2009, 3:15 pm

sky wrote:

My SILs will not be happy with me. It was supposed to be a pretty dish.

I'm sure it's still pretty. Don't worry, two-tone soup isn't the "wow" dish that it once was. Seen one two-tone soup, you've seen them all.

sky

Mon, Dec 14 2009, 3:24 pm

sarachana wrote:

boil out some of the water for the ones that's thinner.

thanks. I'm trying and hoping.

I'm wondering if adding a sweet potato will help. But it is 12 quarts of soup. I don't know how much to add and I'm nervous to ruin it.

DefyGravity

Mon, Dec 14 2009, 3:28 pm

You can add flour to it, if you have Wondra, that would definitely work.

Blueberry Muffin

Mon, Dec 14 2009, 6:16 pm

I know this is 2 years later - but to anyone who is reading this thread now - here is my secret THICKENING ingredient - Its instant mashed potato flakes!!! Add it to the soup - and it instantly thickens without affecting the flavor. I use it often when my soups are too thin.

In addition - once you bowl up the soups, you can try to use a toothpick or a skewer to make the jagged edges a bit neater or to make it into a "nice" jagged center.

goodness

Mon, Dec 14 2009, 6:20 pm

Blueberry Muffin wrote:

you prob. mean 2 hours later.

sky

Mon, Dec 14 2009, 10:51 pm

Thanks everyone. I was scared to use flour so I boiled it in small pots forever and it did thicken - all 26 quarts of it - just when I had given up hope.

And it looked gorgeous!!! so thanks

(I stayed until the soup course and then had to leave because of my babbysitter but at least I saw it looked nice.)

chillax

Mon, Dec 14 2009, 11:42 pm

I don't know about anyone else but I wanna see the final product!

sky

Tue, Dec 15 2009, 10:31 am

Thanks. I wish I would have taken a picture because it really looked nice.

The butternut squash soup had roasted pumpkin seeds on top and the garlic potato soup had garlic croutons on top. It presented so nicely.

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