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Soup question - Thickness

post #1 of 8
9/9/06 at 5:00pm
Thread Starter 
Hi,

I have a question regarding the thickness of soup.

I searched many recipes online and tried many many times but i cant get to make my soups thicker!!!

The other day i had a bowl of cream of crab in a restaurant and man it was a great soup. Real thick and nice.

How can I make my soups full rich and thick? I tried extra flour, cream and cream cheese but it didnt work.

What am i doing wrong?

Thanks for your comments :)
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post #2 of 8
9/10/06 at 11:25pm
How did you add the flour? And when?
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post #3 of 8
9/11/06 at 7:22am
Some Italian soups thicken with bread. I believe these are called "ribollita" soups. Here's a link to a recipe (I have met the chef): http://www.divinacucina.com/code/ribollita.html

You can also thicken with potato (particularly mashed potato). Choose a starchy potato like a russet rather than Yukon Gold or waxy potatoes. If you've added potatoes or beans already, use a stick blender to puree part of the soup- take out a quantity of it, puree it, and return it to the soup. It should thicken up shortly.

Good luck!
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post #4 of 8
9/11/06 at 9:16am

Soup

I sometimes thicken soup by blending some of the ingredients in a blender and then adding them to the rest of the soup. Also I use corn starch its better than flour in my opinion. As stated above potatoes are great!
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post #5 of 8
9/11/06 at 9:49am
blended, cooked rice is a classic thickener, as is a roux (use a light one for best thickening) or pure starches such as cornstarch or arrowroot.

Erik.
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post #6 of 8
9/11/06 at 11:41am
Start by using less liquid as you make the soup, you can use a lot less liquid, stir often and keep the lid on tight.

Never put the lid on the pot after you have added thickeners or cream and simmer very low at this stage and not long or the sauce will break down.
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post #7 of 8
9/11/06 at 4:29pm
Thread Starter 

wow..

i didnt expect that many replies.. Thanks for the info.

I am thinking about the potato puree.

Thanks again.
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post #8 of 8
9/11/06 at 4:31pm
Thread Starter 

Thanks

thanks again :chef:
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