Thickening soups

What do folks use to thicken soups or casseroles.

Re: Thickening soups

I just whizz up half in the food processor and add it back into the pan, that thickens nicely.

Re: Thickening soups

Cornflour.

Re: Thickening soups

Yes matey Carol is right - cornflour will do the trick, or Add some lentils to the pot - that will also have the desired effect.

Re: Thickening soups

I sometimes add a potato to thicken soups - lentils, barley or chick peas will thicken a casserole.

Re: Thickening soups

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 .

Re: Thickening soups

I agree with Carol, Nom. Just make sure you mix it with a drop of water to make it 'pourable' first, else adding just the powder dry can sometimes make it go lumpy.
(unless that's just my cooking).

Re: Thickening soups

Lentils do a great job of thickening. Hubby made a delicious Tomato & Lentil Soup for lunch. Unfortunately he crumbled a cinnamon stick into it so we were picking out bits all the meal!

Re: Thickening soups

I usually use potato or lentils to thicken my soups...mind you when I make my own broccolli and cauliflower soup it usually ends up nice and thick anyway without the need for anything else.

Re: Thickening soups

sometimes pulses,sometimes cornflour or arrow root.