Re: Thickening soups

I'd forgotten about arrowroot, I've never used it but I remember my mum did.

Re: Thickening soups

I do the same as Julie, puree up some and put it back into the mix.

Mine usually contain potato anyway.

Re: Thickening soups

Thanks everyone, will get some cornflour,mi use lentils anyway, but not potatoes, may need to purchase a hand blender as well. Its that time of year when i knock up batches for the freezer, so i have something quick and filling for a meal after being out in the cold.

Re: Thickening soups

A stick blender is one of the must haves in any kitchen.

Re: Thickening soups

Nom matey, if you haven't already done so, get yourself a pot of 'hot' curry powder - this can be added to soups, stews and casseroles and is guaranteed to warm you through and through.

Re: Thickening soups

Cheers folks, cornflour has done the trick, much better texture.

Re: Thickening soups

Personally I would steer clear of corn flour (corn starch).

It is a highly processed product, has almost no nutritional value and is high in calories. Many corn derived products are also sourced from genetically modified corn which I would certainly avoid.

For me corn flour is an old product that mums and grannies always used to thicken things with without knowing anything about the risks. A bit like we now treat sugar.

I won't use cornflour/statch at all now.

Alternatives are plentiful.

You could use brown rice flour instead for example.

For classic gloopy soups like butternut squash, creamy parsnip etc I always start with a basic soup base of:

Onion
Celery
Potato

You start by par-boiling the spuds, then fry the onions, celery and spices in some olive oil then throw in the cooked spuds and go from there. The potato ensures the thick gloopy texture.

For casseroles I throw in either bulgar wheat or orzo.

Bulgar wheat is super nutritious and drinks the liquid in the casserole like a hobnob drinks your cup of tea.

Orzo is basically little nibs of pasta which are good for tomato based casseroles.

Hope that helps

Re: Thickening soups

Flour

Re: Thickening soups

Normally I'll pull a little broth/stock out of the pot and mix it real good with a tablespoon or two of flour, then dump it back in the pot. I repeat, if necessary, until my soup has reached desired consistency.

Also, in a pinch, instant mashed potato flakes work as well.

Re: Thickening soups

Stews/casseroles I always brown the meat first after coating in seasoned flour, thickens the gravy beautifully

Pot roast , I use a flour and butter roux, gives a really silky gravy

Soups, well it depends on the soup. Starchy veg thicken themselves as soon as blended. The other half doesn't live blended soups, he likes broth, so a good handful of pearl barley does the job