/soup/

[Anonymous No.15623242]

How do I make rich, creamy, thick soups? All my life I grew up with shit tasting lazily-made stews full of bones that taste like muddy puddles. I want to make normal shit like chicken noodle, beef stew, and occasionally some French stuff. Tips?

[Anonymous No.15623252]

shut up nerd

[Anonymous No.15623308]

>>15623242
are you making sure to only brow one half of your onion bro? or you been doing both...

[Anonymous No.15623424]

I’m nomnomnoming some tomato soup right now, here’s my recipe;

Open a can of Campbell’s Tomato Soup
Pout it into small pot
Fill the can about half way with whole milk
Briskly stir with spoon to get all the soup
Pout milk into pot
Add a few good shakes of ground black pepper and Tony Chachere's
Stir it all around until smoothly mixed
Put it on the stove at med-high heat
Pre-stage some bread in the toaster
Pre-stage a slice of cheese, ripped into pieces
Stir regularly so it doesn’t stick to the pot
Just before it’s done, engage toaster and drop in cheese pieces
Remove from stove, tear toast into pieces and drop into soup
Enjoy!

[Anonymous No.15623467]

>>15623424
>recipe

[Anonymous No.15623534]

>>15623242
Most of the turds who post on this board are virgins who still eat Pop Tarts and Hot Pockets. There are several ways to thicken soups and stews. Try this easy recipe from chef John, where he sautés the elbow macaroni for a few minutes to help release starch, which effectually thickens the soup. Its delicious as fuck too.

https://foodwishes.blogspot.com/2016/10/sausage-pasta-fazool-pasta-e-fagioli.html

[Anonymous No.15623926]

>>15623424
This is a shitpost right

[Anonymous No.15623936]

>>15623242
First step is making your own stock

[Anonymous No.15624153]

>>15623242
If I'm making soup or stew that involves legumes like peas or beans, I don't skim any of the foam that rises to top as the legumes soften. This foam is pure starch and mixes into the broth if you don't skim it. The starch adds no flavor, but thickens the broth after you let it cool a bit. The downside is that it makes the broth cloudy, but for many soups and stews, that doesn't matter. Plus, I've found that the starch tends to emulsify with whatever fat was used to sautee the meat and vegetables, which makes the broth even smoother.

[Anonymous No.15624175]

>>15623242
You can thicken a soup by simmering it for a while, by adding dairy like milk or heavy cream, by adding peanut butter or similar products, or by adding start whether from something like pasta or potatoes or from a packet

[Anonymous No.15624179]

>>15624175
Starch*

[Anonymous No.15624291]

>>15623424
>recipe

[Anonymous No.15624491]

Just cut up a potato and add it to whatever stew you're making. It will thicken it. Rice or noodles should work in theory as well, but I never tried it. Other than that just add cornstarch slurry

[Anonymous No.15625069]

That french-ish onion soup looks extremely appetizing. I wonder how it tastes.
https://www.bonappetit.com/recipe/french-ish-onion-soup

[Anonymous No.15625157]

>>15623242
Chicken noodle doesn't need or benefit from being thick. Noodles, chicken, carrot, celery, onion, thyme. Whether you start with stock or make your own make sure the vegetables spend time simmering in it. Don't complicate it.

[Anonymous No.15625179]

add MSG

[Anonymous No.15625196]

>>15623242
Make a fucking roux, you retard.

[Anonymous No.15625201]

>>15625196
Ah yes, chicken noodle soup with a roux base, that's what he's looking for

[Anonymous No.15625490]

>>15625201
My bad, I stopped reading before that part. OP make a corn starch slurry.

[Anonymous No.15625539]

>>15623242
>How do I make rich
chicken/beef/lobster stock as appropriate
>creamy
heavy cream
>thick
roux
>soups
now you know