What is good to use to thicken a weak soup?!
What is good to use to thicken a weak soup?
Or shouldn't you add anything to it at all?
I'm asking cause I made some Campbell's soup the other day and followed all the instructions but it ended up with all the thick bits down the bottom.
No matter how hard I stirred it remained all at the bottom.
>.< Sure it was still nice but I fed most of it to the dog who enjoyed it more lol, it was Pea & Ham.
18 hours ago
It didn't look off and I thought about using flour too but I thought it might taste gross.
Answers:
I use Campbells alot of time, its instant gratification in a can!
Trick to it is:
1. Boil using low heat. It should look like you're just simmering it. Stir.
2.There's no short cut you have to wait for the clumpy bits to melt and dissolve into the water, might take you a good 15 mins on simmering heat.
3. If the clumpy bits don't dissolve then use a whisk it helps, if you're really particular then strain the mix, use a spoon to press down the clumpy bits.
This should give you optimum taste of the soup, if you still find it unsatisfactory, drop a raw egg in and stir, this will thicken the soup.