Removing excess fat from soup helps give the final product a better flavor and texture. The easiest way to do this is to refrigerate the soup overnight; the fat will rise to the top and harden, making it simple to skim off. If you're in a hurry, however, there are methods to remove fat from soup while it is still warm.
Instructions
1. Use a gravy separator to remove the fat from warm stock or broth before you make soup. A gravy separator has a spout originating from the bottom of the container. The fat rises to the top and you can easily pour out the broth or stock from underneath.
2. Skim fat off of the soup or broth while it is cooking. Because fat is lighter than water, it will rise to the top of the soup. Use a spoon or a ladle to gradually remove the fat as it floats to the surface.
3. Add ice cubes to the soup. This will cause the fat on the soup's surface start to harden, making it easier to skim off without cooling down the entire pot of soup too much.
4. Blot the soup's surface gently with a paper towel to remove bits of fat too small to skim.
5. Refrigerate the soup overnight. Before you heat the soup, remove the hardened layer of fat from the top. This can also be done with broth or stock before you make soup.
Tags: before make, before make soup, broth stock, from soup, gravy separator, harden making, make soup