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| Topic | Dear Dr. Foxx, and cooking PotDers, how do you make vegetable soup? |
| Doctor Foxx 10/03/18 10:46:01 PM #12: | Lokarin posted... I prefer thicker soups, which is why I recommended the grated potato (or potato starch) as thickener If you blend in cooked vegetables or potatoes with the broth it works better. Or make dumplings. It thickens your soup right up. shadowsword87 posted... I could have sworn that bay leaves were mostly for tenderizing meat. I've never used them for tenderizing meat. Only for flavoring food liquids. It's good for many stocks. Some people don't like the flavour and they are wrong shadowsword87 posted... Mmmm, thick soup is good. Would flour also work for thickening it? Better would be to make a roux, fully blend in broth, then add all ingredients I used roux to thicken my creamy soups --- Never write off the Doctor! ... Copied to Clipboard! |
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