Recent content by frenchonionsoup

I couldn't agree more with you. The corn starch method is rather simple, but like you I don't like it cos it just gives you a sticky soup and the thickness is not rich at all. You don't get that nice warm comforting feeling after drinking it.

I understand from a recipe in this forum that I sort of blend the potatoes in a blender and then dump it back into the pot? Is that what you mean by making use of the starch from the potatoes?

The liquid above, are you referring to milk or some cream? If it is, then the above refers to the production of a belachemel right? Wasn't trying to catch you out, just that if I get something wrong and screw my soup up, I won't know how to rectify the mistake due to my inexperience. :smile:

So let me summarise and clarify. To thicken soups (cream based), we need to make either a roux or belachamel sauce. The roux is essentially fat (butter or lard) and flour. It becomes belachamel when you add milk to it. Some people suggested using heavy cream in place of the milk. What is...

Haha Auntdot, I think I myself was rather confused with the gazillion types of soups I have drunk. Actually, the idea is that generally I like my soups thick not necessarily creamy. I had thought that thick soups like Cream of Chicken, lobster bisque or french onion soup were all thickened...

Right thanks for your help. Ermmm how do I make a bechamel sauce? What are the directions for adding the bechamel sauce or non-fat milk?? Do I add them in only when the soup with the vegetables and all is almost ready? And I have to whisk the milk or sauce as I pour them in right? Some...

What's the best way of sauteeing vegetables? To a novice like me, it sounds like it's just frying the vegetables a little in olive oil... :tongue:

Great explanation dude! You've really taken the mystery out of cooking. Many a times, we just know something works, but not sure why. Certainty is good in cooking as it ensures consistency. Reminds me of a Discovery program which discussed many cooking techniques through chemistry.

That sounds like a mean recipe you have got for cream of tomato. When you say it takes out the acidity, does it mean the tangy flavour? Also, some people said earlier that adding milk to soup would cause it curdle. So does your soup curdle? Finally, can some guru here tell me what does it...

Hi guys, I'm a complete novice at cooking. I've been experimenting with soups and I guess they are still 'drinkable' :lol: This question may sound stupid. But I need help in making thick soups like Campbells Cream of chicken, cream of mushroom, or french onion soup. The soup I made at home...