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Thread: how do I thicken my soup?

  1. #1
    Join Date
    Apr 2011
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    how do I thicken my soup?

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    I want to make roasted garlic soup and my go to thickener has always been flour. Does anyone have brilliant ideas how to thicken it up in a grain free manner?

  2. #2
    Join Date
    Jun 2011
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    Pennsylvania
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    Tapioca flour

  3. #3
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    Jul 2011
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    South Florida
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    You could try arrowroot which is an herb and the starchy part comes from the root. Some groceries carry it and others don't so if you aren't familiar with it you may have to look around a bit for it. I know the Whole Foods by me has it, but my local grocery store does not carry it. If you aren't too touchy about cornstarch then that would work as well and is cheaper and can be found anywhere. You can get non-GMO cornstarch.
    kiss = keep it simple, sister!

  4. #4
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    Jan 2011
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    Reno, NEVADA
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    You could use an immersion blender to blend ingredients and then boil longer to thicken, alternatively you can use mashed potatoes or blended potatoes. Corn starch (small amount) also thickens I believe.

  5. #5
    Join Date
    Jul 2011
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    I second using the mashed potatoes. That's how my grandparents did it.
    I'm retraining and strengthening my taste buds, one primal meal at a time.

  6. #6
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    Aug 2011
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    Sydney, Australia
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    My gran always grates carrots and potato into soup to thicken it - I've never used flour

  7. #7
    You can cook the soup until enough liquid is evaporated to get the desired consistency.

  8. #8
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    Aug 2011
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    Bay Area, CA
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    I saw a Gordon Ramsey show where he used carrots to thicken instead of wheat. I think it was on the 'f word' program but I don't remember what he was making.

    ~rc

  9. #9
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    Jun 2011
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    Calgary, AB
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    Tapioc starch or ground nuts or ground dry mushrooms, or cheese or pureed vegetables that went into the soup.
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  10. #10
    Join Date
    Apr 2011
    Location
    Australia
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    Soups and sauces can be thickened by any (or ideally a combination) of the following:
    • Starch - (potato, sweet potato, arrowroot
    • Food particles - pureed fruits, vegetables, nuts or meets
    • Emulsions - egg yolks, creams/butter
    • Gelatin - meat broth or stock
    "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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