Thickening soup and stew

If you are currently experiencing, hot or cold weather, there are only perfect soup for your climate. A steaming bowl of hearty soup that can warm in winter your feet, while a dish of cold gazpacho soup or fruit classic is perfect for those hot summer days. Soups and stews focus turnover in starters, main courses are used and even desserts.

Soup and Stew definitions

It may seem a little silly to define the soup, because it's very simple. However, you must know what the gazpacho, bouillabaisse soup or are they? What is the difference between a soup and stew or consumed and broth? Check out this glossary of soup so frequent and common variations on the theme of the soup. Click on the underlined link for an example of a recipe that any one definition Link.

Soup thickeners

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

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

• a roux of butter and flour can also be used as a thickening agent. More roux is cooked, the darker and spicier it gets.

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

Be • A cornstarch slurry of 1 part corn starch and 2 parts liquid and thickened, but not cooked, as it decomposes.

• Learn more about thickeners in the article on brand perfect sauce.

Learn more about soups and stews:

• soup and stew cooking tips
• thickening soup
• Definitions and Glossary soup recipes
• Soup and Stew Recipes
_{Soup / stew Photos Peggy Trowbridge Filippone © 2009, licensed to About.com, Inc.}

Cookbooks