Thickening soups is a great way to achieve a richer and more satisfying texture. The method you choose to thicken a soup will depend on the type of soup and your dietary preferences. Here are some common techniques for thickening different kinds of soups:
Roux: Roux is a classic thickening agent made by combining equal parts of flour and fat (usually butter) in a pan. Cook the mixture over medium heat until it forms a paste-like consistency. Then, whisk in the soup broth gradually until the desired thickness is achieved. This method works well for creamy soups like chowders and bisques.
Cornstarch Slurry: Mix cornstarch with a small amount of cold water or broth to create a slurry. Stir the slurry into the hot soup and cook for a few minutes until it thickens. Cornstarch is an excellent choice for clear soups, Asian-inspired soups, and sauces.
Potato or Vegetable Puree: For a natural thickener, blend cooked potatoes, sweet potatoes, or vegetables with a little soup broth until smooth. Stir the puree back into the soup to thicken it. This method works well for hearty vegetable soups and stews.
Bean Puree: Similar to potato puree, blending cooked beans with some soup broth creates a creamy and hearty thickener. Black beans, white beans, or chickpeas work well for this purpose.
Beurre Manié: Beurre manié is a mixture of equal parts softened butter and flour, combined into a paste. Simply drop small pieces of the beurre manié into the hot soup and whisk until it dissolves and thickens the soup. This method is quick and effective.
Heavy Cream or Coconut Milk: Adding heavy cream or coconut milk can enrich and thicken soups while adding a creamy texture. This method is best for cream-based soups.
Egg Yolks: For egg-based soups like egg drop soup, temper beaten egg yolks with a little hot broth before adding them to the soup. The eggs will create a silky and thickened consistency.
Reduction: Sometimes, you can thicken soups simply by simmering them longer to reduce the liquid, concentrating the flavors and thickening the broth.
When thickening soups, remember to whisk or stir constantly to avoid lumps and ensure even distribution of the thickening agent. Additionally, keep in mind that some thickeners, like flour and cornstarch, may require a few minutes of cooking to remove any raw taste.
Lastly, if you're thickening a soup that contains dairy (like cream or milk), be cautious not to bring the soup to a boil after adding the dairy, as it may cause curdling. Instead, heat it gently to avoid this issue.