How do I thicken soup?

[dbianchi]

I made soup from a recipe that required me to boil all ingredients and then puree.After I pureed, the soup is too thin. Anyone have any quick suggestions on thickening soup?

Thanks

[darthchrista]

I have no idea if this would work, but it is what I would do. I would try some cornstarch or flour. I guess you'd have to boil it again though. You could also try adding more of the veggies or other ingredients. Or just enjoy the thin soup and try again. http://www.cookinglight.com/bbs/biggrin.gif

[lorilei]

If the soup is conducive to potatoes, a cooked potato or two will thicken a soup nicely. Instant potatoes will work in a pinch.

If it is cream-based, a bit of cornstarch mixed with water and added to the very hot (or boiling) soup should do the trick.

Otherwise, you might try pureeing more veggies or leaving the soup to cook uncovered for a while. It will cook down eventually and be a bit thicker.

Good luck...

[Wendy w]

Try adding a little cream of tarter or try what Julia Child does: she adds cooked rice and purees it a bit. Just don't ask me how much as I am at work and my books are at home!

[Wendy w]

Try adding a little cream of tarter or try what Julia Child does: she adds cooked rice and purees it a bit. Just don't ask me how much as I am at work and my books are at home! http://www.cookinglight.com/bbs/wink.gif

[Vanessa]

I agree with Lorilei that adding some cornstarch (mixed with cold water first) then added to the pureed soup will thicken it very fast. Also when I make cream soups I do this or add potato because when you puree it it will thicken the soup.

[Gail]

oops!

[This message has been edited by Gail (edited 09-21-2000).]

[Gail]

Oh. Sorry.

I thought the topic was chicken soup...

Silly me! http://www.cookinglight.com/bbs/tongue.gif



[This message has been edited by Gail (edited 09-21-2000).]