What temperature should creamed soup be served?

Answer 1

Actually, the best temperature is the safest temperature. Right off the stove can cause severe burns ( ie over 200ºf). Soups and stews should be allowed to cool slightly to around 160ºf before serving. Do not allow the soup ( especially pea soup) to sit out for extended periods of time below 140º f. Bacteria growth can occur if soup is left out more than 2 hours at temps below 140º f. Using cooling devices such as the Traex InstaChill© http://www.foodservicedirect.com/product.cfm/p/158886/Traex-Safety-Mate-Insta-Chill-Ice-Tote-4-Liter.htm to lower soups/stews to 40ºf before storing in the refrigerator.

Answer 2

65 degrees celcius... this is the temperature at which (in the catering industry) is referred to as hot holding. this is when you keep liquids hot in, for example, soup kettles so i would recommend 65 degrees hope this helps HOT means staying out of the temperature danger zone (41-135) ALL foods must be either above or below these figures to prevent harmful micro organisms from getting into food and causing foodborne illnesses. This includes ALL soups.

Answer 3

If it's Gazpacho or any other chilled soups, then it should be served at the temperature of the fridge.

Any other warm soup should be served so that it can be eaten without burning ones lip. Generally this is deduced by dipping a spoon into the soup and left for a minute. If after withdrawing the spoon, the spoon is too hot to put on your lips, then it's too hot.

Most soups should not be boiled but warmed to the desired temperature.

Answer 4

Some soups are actually served cold, even chilled! Most soups are usually served just hot enough not to scald the mouth. There is no hard or fast temperature rule.

Answer 5

It should be about 68-72 degrees. Less is going to make it hard, more is going to make it runny.

Answer 6

little below room temp

Answer 7

65 degree celcius