Re: Thickening soups
Originally Posted by
Silver Tabby
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I sometimes add a potato to thicken soups - lentils, barley or chick peas will thicken a casserole.
The same here ST
starchy vegetables are natural thickeners as are pulses.
With most soups, having sweated the vegetables in a little butter and added stock I cook for 20 mins, liquidise then pass through a sieve for a lovely thick soup. The vegetable garnish ( if there is one) of finely shredded vegetables or peas etc I cook separately then add to puree .