Sometimes a finished soup does not have the texture you were aiming for. If it tastes perfect but is a bit too thin, do not worry—there are several easy ways to thicken it up. Here are six of the best methods to get the perfect soup consistency.
Make your soup to its thicken consistency as desire.
1) Use a butter and flour paste
This is also a very well-known and commonly used technique and is can used as a flour and butter paste called beurre manié to thicken a soup.
Mix equal quantities of soft butter and flour, and while the soup is simmering, stir the paste into the pan. The butter will help dispense the flour throughout the liquid.
2) Add flour or cornflour
You can also use flour or cornflour to thicken a soup.
Add a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup till you have a smooth consistency.
Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour.
This is a very commonly used technique and is used in almost all words including most of the traditional foods too.
3)Blend all or part of it
This technique works well with soups with starchy ingredients like beans, potatoes, pasta or rice.
You can also blend soups with types of meat, like chicken and vegetable soup in the same way, but just make sure the chicken has been deboned properly.
If you want to blend with bones use a powerful grinder and sieve before adding to whole soup.
I have tried the same technique with crab soup and moringa soup too and it worked perfectly.
4) Add cream or yogurt
This is another easy technique to balance soup consistency.
Add extra cream or yoghurt soup like cream of mushroom, but stirring in a spoonful of thick yoghurt can be more effective.
But while applying this technique once you add cream or yoghurt keep it on medium heat or very low to avoid it might split.
5) Add lentils or rice
Blend lentils and rice also give body to soup.
Black lentils work in spinach soups such as this recipe, and rice can be used in the rest of green vegetable soups or where vegetables like cauliflower have been used.
Cook them until they are tender, then blend them into the soup.
6) Blend in bread
It’s another simple technique in this pieces of bread blend into soup to thicken it.
Use milder flavoured bread so as not to change the flavour of the soup. You can also use sourdough if you want to add a strong flavour.
Soak the pieces of bread first to soften them and make the blending easier.
Bread would add body to a soup like tomato soup without changing the flavour.
