Hey, cookery folk, Opinions Requested. Please elaborate in comments, too.
Hey, cookery folk, Opinions Requested. Please elaborate in comments, too.
Preferentially, thicken garlic soup with:
Preferentially, thicken garlic soup with:
Inspired by a different thread - Farfelkugel, the multilayered horse name joke in "Robin Hood, Men in Tights".
Inspired by a different thread - Farfelkugel, the multilayered horse name joke in "Robin Hood, Men in Tights". https://www.youtube.com/watch?v=lLtk_VfbKzU https://www.youtube.com/watch?v=lLtk_VfbKzU
Interesting. G+ is not showing me comments on this. Also notice I forgot to put cream as an option, although that would technically make it a cream of garlic soup. Anyway, it occurs to me to 'splain why the inquiry.
ReplyDeleteWhen I went looking at recipes for a traditional French garlic soup, the overwhelming thickener used in the French garlic soup recipes was egg and egg yolk. Like, in Larousse and some other sources. This was a big surprise to me, although I'm aware of the technique. It probably adds food value to the whole thing, and it's very much like making avgolemono soups or sauces.
Sometimes, there was the odd addition of bread or something pasta-like, and cheese and flour were definitely the most common in any other recipes I found. So I started to wonder what everyone else did with their garlic soup recipes.
The only other thing I could think of is a corn starch slurry, which would keep the broth clear, but thicker. Not everyone likes the mouthfeel of that, and it wouldn't add anything nutritive to the soup, so its just a thought.
ReplyDelete