Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
@landerman05 For cream soups, I normally will thicken the soup by simmering the ingredients and cream together and then puree the soup in a blender, passing through a fine strainer to insure an even consistency. If the soup still isn't thick enough, you can move it to the stove top and reduce. You can also use a white roux, which you would add to the boiling soup and wait till the soup comes back to a boil before checking it's consistency and adding more.
I've been watching your videos and they are just fantastic!
I've looked low and high for cooking instruction; I usually turn to the food network website for this sort of thing. Your videos have been, by far, the most informative. The quality in sound, video, and content are simply outstanding.
And to top it off-- I was curious enough to check out your website and i stumbled upon the podcasts; you have earned a fan!
@StellaCulinary Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
landerman05 2 months ago
@landerman05 For cream soups, I normally will thicken the soup by simmering the ingredients and cream together and then puree the soup in a blender, passing through a fine strainer to insure an even consistency. If the soup still isn't thick enough, you can move it to the stove top and reduce. You can also use a white roux, which you would add to the boiling soup and wait till the soup comes back to a boil before checking it's consistency and adding more.
StellaCulinary 2 months ago
I've been watching your videos and they are just fantastic!
I've looked low and high for cooking instruction; I usually turn to the food network website for this sort of thing. Your videos have been, by far, the most informative. The quality in sound, video, and content are simply outstanding.
And to top it off-- I was curious enough to check out your website and i stumbled upon the podcasts; you have earned a fan!
Redeemer1222 2 months ago 2
@Redeemer1222 Thanks so much for taking the time to comment; I'm glad you're enjoying the videos and podcast. Let me know if you have any questions.
StellaCulinary 2 months ago
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@StellaCulinary Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
landerman05 2 months ago