Thickening soup and stew

If you are experiencing at the moment, hot or cold weather, there is only one perfect soup for your climate. A steaming bowl of hearty soup can be heated to toe in winter, while a dish of cold gazpacho soup or classic fruit is perfect for those hot summer days. Recipes Soups and Stews light snacks, main dishes and even serve desserts.

Soup and Stew definition

It may seem a little silly to define the soup, because it's very simple. However, you have to know what is the gazpacho, clam chowder or soup? What tests is the difference between a soup and stew or consumed and broth?, But this soup glossary of some common and not so common variations on the theme of the soup. Click on the highlighted links an example of a right recipe for each definition to be found.

Soup thickener

• The best way to most soups and stews is thick, remove some of the cooked vegetable puree in the blender and blend the mixture into the pan.

• If you are short on vegetables, or none in the soup, a paste of flour with the cold broth, mixed twice milk or water. Mix the noodles and boil slowly for about 5-10 minutes. The ratio is 1-1/2 teaspoons of flour 1 cup of soup.

• A roux of butter and flour can also be used as a thickener. More roux is cooked, the darker and tasty it is.

• cream is another alternative to thicken the soup not only, but also adding a lot of luxury.

• A suspension of corn flour 1 part 2 parts cornstarch to thicken liquids, but should not be cooked because to break them.

• Learn more about the thickening in the article on Make perfect sauce.

More Soups and Stews:

• Soup and Stew Cooking Tips
• Thickening soup
• Definitions and Glossary soup recipes
• Soup and Stew Recipes
_{Licensed soup / stew Peggy Trowbridge Filippone Photo © 2009 to About.com, Inc.}

Cookbooks