When someone inpissates a soup, they have thickened or made the soup more viscous. Inpissation is the process of increasing the density or thickness of a liquid, typically by adding ingredients such as starch or flour. This technique is commonly used in cooking to create creamy or hearty soups that have a richer texture.

There are several ways to inpissate a soup, depending on the desired consistency and flavor profile. One common method is to create a roux, which is a mixture of flour and fat that is cooked together before being added to the soup. The roux acts as a thickening agent, helping to bind the liquid and create a smoother texture.

Another popular way to inpissate a soup is to use a slurry, which is a mixture of starch (such as cornstarch or arrowroot) and water that is added to the soup and then simmered until thickened. This method is quick and easy, making it a great option for thickening soups on the fly.

Some soups naturally inpissate as they cook, as the ingredients release their natural starches and thicken the broth. For example, beans, lentils, and potatoes are all ingredients that can help to inpissate a soup as they break down and release their starches into the liquid.

Overall, inpissating a soup can help to enhance the flavor and texture of the dish, creating a more satisfying and hearty meal. Whether you prefer a thick and creamy soup or a light and brothy soup, knowing how to inpissate can help you achieve the perfect consistency every time.

So next time you're cooking up a batch of soup, consider trying your hand at inpissation to take your dish to the next level. Whether you opt for a roux, a slurry, or rely on the natural starches of your ingredients, inpissating your soup can add a delicious depth and richness that will have your taste buds singing.

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