What is best to reduce fat in soup?

Answer 1

You could use a fat separator if you have one, or you could try to do it the old fashioned way with a ladel or a large spoon. But if you have time before you need the broth, there's a much easier way to do it: refrigerate the broth or stock overnight. The fat weighs less than the stock, so it floats up to the surface, turns an off white color and hardens, whereas the stock is a much darker color and usually gelatinizes. So you can just take a spoon and scoop the fat off the top, and can put the gelatinized stock in a saucepan and re-liquify it by warming it up.

I'll often do this with canned broth as well, refrigerate it the day before, then when I open the can the next day, I can just pick up the thin little piece of solidified fat off the top before I use the broth.

Answer 2

When cooking soup a ladle can be used to remove excess fat from the top. Swirl the ladle around the surface of the soup towards the outside of the pot. This will gather fat around the edges. Use ladle to carefully remove the fat, leaving as much liquid as possible.

Answer 3

you can skim the top with a ladle or spoon

Answer 4

skim the fat off the top with a ladle while you're making it. That can take out over 100 fat calories from the soup

Answer 5

Place the soup in the refrigerator. When it is cold, the fat will have risen to the top and you can skim it most of it off.

Answer 6

You can remove excess grease from your soup by refrigerating it. When it is cold, the grease will be formed on the top. Dip the cold grease off the top with a spoon.