#soup-thickening

[ follow ]
#rye-bread #cooking-technique #immersion-blender #canned-chickpeas #hummus #plant-based-protein
fromTasting Table
1 day ago

This Bread Can Be A Key Ingredient To Make Soup More Filling - Tasting Table

Dunking a crusty piece of bread into soup certainly makes the meal even better, but adding the bread inside as it simmers yields a more velvety product. Given its propensity to disintegrate when cooked in broth, bread is the perfect addition to make soup more filling - this is particularly true of rye bread. The baked good is earthy and thick, adding flavorful and textural depth to soup.
Cooking
Cooking
fromTasting Table
1 week ago

Boost Protein And Thicken Your Soup With This Pantry Staple - Tasting Table

Pureed canned chickpeas or hummus can thicken soups, add creaminess, fiber, and protein while acting as a plant-based alternative to a roux.
Cooking
fromTasting Table
4 weeks ago

Pop This Frozen Ingredient In Your Soup And It'll Become A Whole Lot Heartier - Tasting Table

Adding frozen dumplings to brothy soups thickens them, increases nutrients and texture, and cooks directly in the soup for a heartier, convenient meal.
Cooking
fromTasting Table
2 months ago

Skip The Flour - This Add-In Makes Broccoli Cheddar Soup Creamy And High-Protein - Tasting Table

Blended cooked lima (butter) beans thicken broccoli cheddar soup while adding protein, fiber, mild buttery flavor, and healthier fullness without using flour or cornstarch.
Cooking
fromTasting Table
4 months ago

Make Your Soups More Satisfying With This Affordable, Low-Effort Shortcut - Tasting Table

Frozen hash browns are a convenient, affordable way to add texture, starch, and quick thickening to soups, enabling hearty, filling bowls in under 30 minutes.
Everyday cooking
fromTasting Table
5 months ago

Don't Throw Out Stale Bread. Here's How To Use It To Thicken Soup - Tasting Table

Stale bread can effectively thicken soups, either as breadcrumbs, soaked hunks for purees, or in traditional soups like ribollita and gazpacho.
[ Load more ]