How to Bind Soups
A classic technique to prevent separation in cream soups and purees by creating a roux.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 6 cups Soup (cream soup or puree) (Prepared and simmering)
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Instructions
- 1In a saucepan over medium heat, melt the butter until it is bubbling.
- 2Add the flour to the melted butter. Stir constantly with a whisk until the mixture is smooth and forms a paste (roux). Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
- 3Gradually add the roux to the boiling soup, stirring constantly to prevent lumps from forming. Continue stirring until the soup thickens slightly and is smooth.
- 4If desired, simmer the soup for a few minutes after adding the roux to ensure it is fully incorporated and the soup is thickened to your liking. Stir occasionally.
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