Garnishing with Crème Fraiche

Dairy is another option to use when garnishing your soup. Standard options include sour cream on a black bean soup or topping a soup off with yogurt or some cheese. Another option is to use crème fraiche. I've heard a little something about this product they call crème fraiche for some time now. It was supposed to be topped off on this chilled edamame soup but I couldn't locate it anywhere, then I heard about it in this chesnut soup. Apparently all the rage, it is made up of a special bacteria that gives it a sour taste that is widely found in Europe and throughout speciality stores in the states. For this garnishing post, I attempted to make my own crème fraiche from a recipe I found on Joy of Cooking. Here's the recipe and my reaction to this experience:

  prepping the heavy whipping cream

buttermilk in the tablespoon

                 

Reprinted from Creme Fraiche by Stephanie Jaworski as featured on the Joy of Cooking

Recipe:

1 cup (240 ml) heavy whipping cream

1 tablespoon buttermilk

Note:  If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.

Read more: http://www.joyofbaking.com/CremeFraiche.html#ixzz0eL17Tjav

P.S. The pictures really make it hard to tell the difference but the creme DID become thick, and yes had a very nutty taste as the Joy of Baking recipe stated. I didn't really enjoy the beginning process though. The buttermilk smell was a bit much and it definitely required some time and attention to turn the creme. But if you have the time, patience, and of course can't seem to find this product anywhere this recipe is a great alternative to the packaged verison.

 Finished Product-the Crème Fraiche

OTHER DAIRY PRODUCTS FOR SOUPS GARNISHES

• Greek yogurt
• Sour cream
• Shredded cheese such as cheddar
• Crumbly cheese such as goat, gorgonzola, or feta
• Grated parmesan
• Ricotta cheese

What are some other dairy garnishes (or alternatives even to dairy) that you use for your soup?
Seriously Soupy Serena

Soup Review—Chilled Edamame Soup with Ginger Creme Fraiche by Nobuo Fukuda

So, it's 20 degrees out and dropping and what do I decide to re-create but a chilled soup!?!? Created by renowned Chef Nobuo Fukuda, maybe it wasn't the best soup to review given the current temps, but one that was intriguing for its simplicity and use of ingredients that I happened to have in the house, except for the crème fraîche (more on that later). 

My version of the soup came out very differently than Fukuda's. First of all, I couldn't find the crème fraîche, but there is a good reason for that. Apparently crème fraîche is widely available in Europe and very rare to find here, expect for specialty stores, which my local grocer is not. Instead, I opted to use a combination of heavy whipping cream and buttermilk (see recipe below) that was supposed to create a thick cream, but instead I ended up with a thin liquid that looked like skim milk? I also noticed that Fukuda's soup came out a light brown and smooth, while mine came out looking green and chunky. I think this is the result of not using as much chicken stock (I had two cups worth and used water for the remaining, or maybe it could have been because I did not let the onions "brown" enough?) Either way I would still recommend trying out this soup for its incredible rich and nutty taste, but perhaps next time I would test it out during a time when you actually need "chilling" out, like in the summer.

                              Chef Nobou Fukuda's Chilled Edamame Soup 

                                          photo by Cedric Angeles  

                                       

Seriously Soupy's Chilled Edamame Soup

Chilled Edamame Soup with Ginger Crème Fraîche

Recipe by Chef Nobuo Fukuda from foodandwine.com

Ingredients:

• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 4 cups chicken stock or low-sodium broth
• 2 cups frozen shelled edamame (10 ounces)
• Salt
• 1/4 cup crème fraîche (See subsituite recipe here, if you are unable to find creme fraiche)
• 2 teaspoons finely grated fresh ginger

Directions:


1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add 3 cups of the stock and simmer over low heat for 20 minutes. Add the edamame and cook until tender, about 10 minutes. Let cool slightly, then puree the soup in a blender until very smooth. Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.
2. Whisk the remaining 1 cup of chicken stock into the soup and season with salt. In a small bowl, combine the crème fraîche with the grated ginger. Ladle the soup into bowls, drizzle with the ginger crème fraîche and serve.


Seriously Soupy Serena