What's the key to making thick soups?
I looove soups, but I mainly eat vegetables and I do not use any store-bought spice mixes or "stocks". I also do not eat dairy for other reasons. And I also do not fry things.
I remember my grandma making nice, thick soups, ones that are not so watery... But I really don't know how to make them! My soups are either watery or they're overcooked.
So what is the key to making a soup that is thick and isn't overcooked? Or is there no key, it just depends? If that is so, then I want to know what it depends on. :-)
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Almost all of the thick soups I make contain pulses. I use a variety of dried pulses, but generally no more than two types in one soup.
Try experimenting with split peas which come in yellow or green, dried green peas or varieties of lentils.
Other thickening ingredients include potatoes, sweet potatoes, chestnuts and pearl barley.
Pulses, depending on variety, can take a while to collapse, so if you want a thick soup without the rest of your veg being overcooked consider only adding onions at the start and add the other veg as the soup base gets thicker.
Okra added, chicken feet & heads added, or shark fin. Will thicken soup. More American. Corn starch or flour. European. Crushed lentils or peas.
Make your favorite vegetable soup. Remove 1/4 and puree in blender. Return to the rest of the soup. If it is not yet think enough, increase the amount you remove and puree until you find the consistency you are looking for. If you don't have a blender, you can use an immersion "stick" blender, or even a hand cranked food mill. Alternately, if you have none of these devices, simply put the veg. in a bowl and mash with a potato masher.
When I want chicken soup that’s rich and creamy, I temper one or two egg yolks with a little of the hot broth, then stir it into the soup. It gently thickens the soup and gives it a velvety texture that is superior to roux-based cream soups. You didn’t say if you egg issues, though...
Thickness in soups generally comes from reducing the liquid, starch in the broth, pureed components, and very importantly gelatin or collagen. Soups that use rich animal based stocks have a thickness or richness that is not easily duplicated.
Another option, besides those stated is to reduce your broth by straining it when the other components are close to desired doneness. You can then firmly boil the broth to concentrate the flavors and thicken. You can then add the other ingredients back in and adjust seasoning and herbs, etc...
To thicken a broth based soup (chunky, not pureed) even if it has potatoes/or other starchy vegetables in it, I will dissolve a big spoon of corn starch in cold water and mix it into the soup. Thinkens, and is controllable - too much cornstarch add more water, not thick enough after a couple minutes add more cornstarch.
Just make sure you stir it in well, something it gets clumpy (the cornstarch).
Otherwise, try making a roux ( www.thespruce.com/how-to-make-roux-995452 ) or add flour (1-2tbsp) to your sauteed vegetables (usually onions, celery or leeks,carrots, et al) prior to adding water or stock. The flour will act similar to a roux without requiring all that butter or actually making a roux.
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