🥣 Perfect soup: Anti-stick tip for a saucepan that won't burn

You're making a delicious homemade soup, you let it simmer… and disaster strikes, it's sticking! 😱 Don't worry, you're not alone. If your soup sticks, it's often because of a heat that's too high, a pan with too thin a base, or not enough liquid. Some starchy vegetables (potatoes, split peas, lentils…) thicken the soup and tend to stick more easily. Sometimes, it's simply a matter of forgetting to stir, or a pan that heats unevenly. Don't panic, there are plenty of simple tricks to keep your soup smooth, creamy, and never burnt! 🫛💦

Choosing the right saucepan is key! 🥘 For soup that doesn't stick, opt for a saucepan or pot with a thick base (multi-layer stainless steel, cast iron, ceramic, etc.). This type of base distributes heat gently and minimizes hot spots where the soup can burn. Avoid thin aluminum pans or those with damaged bases: they heat up too quickly and cause the soup to stick. A quality saucepan guarantees even cooking and a successful soup, even if you're cooking for the whole family. 🥗

It's tempting to rush, but soup loves a gentler heat! To prevent sticking, start cooking over medium heat until it just begins to simmer, then reduce to low. The golden rule: never let it boil vigorously , otherwise the vegetables will sink to the bottom and form a crust. Keep an eye on the liquid level: soup that's too thick will stick more easily. You can add a little water or stock during cooking if needed (use our cl/ml converter if you're unsure about the quantities). 😁

This is THE essential technique: stir your soup regularly with a wooden spoon (or silicone spatula), making sure to scrape the bottom of the pan. Take this opportunity to check the texture and aroma—it's the chef's little pleasure! 😋 As soon as you feel it starting to stick or the bottom begins to burn, turn off the heat and stir well. If you're using blended soup, don't hesitate to add a little water to thin it out.

Some vegetables are more "sticky" than others: potatoes, split peas, chickpeas, lentils, white beans… Their starch thickens the soup, making it creamier but also more prone to sticking. To minimize this problem:

• Start cooking with a little more water than usual.
• Separate the starchy vegetables from the others at the beginning of cooking
• Add a little drizzle of olive oil to the bottom of the pan before adding your vegetables.

To add variety and avoid monotony, explore recipes lower in starch in our seasonal guides ! 🫑🍅

Oops, it's still stuck after all? Don't panic, whatever you do, don't scrape the bottom! Gently pour the unburnt soup into another container, without scraping. Add a little fresh water and reheat gently. For the smell, a pinch of curry or cumin will mask the burnt taste. And for washing up, fill the pot with hot water and a spoonful of baking soda, let it soak… and admire the result! 🧽

Want to mix things up? Discover our seasonal soup kit or pick some ideas from this top gourmet soups list !

• Is it a problem if it's stuck a little? No, remove the unburnt soup and continue cooking in another pan.
• Why does soup stick more quickly in a pressure cooker? The heat is higher, so it stirs even more regularly!
• Can you salvage a burnt soup? Yes, without scraping the bottom, add a little water, spices, and taste before serving.
• Any special utensils you'd recommend? A long-handled wooden spoon and a thick-bottomed saucepan are ideal!
• My soup is too thick, what should I do? Simply add some stock or hot water, mix well and adjust the seasoning.

Need inspiration for your next soups? Browse our guides or discover the French vegetable garden basket ! 🥬