When thickening soup, you probably rely on a wheat flour or cornstarch roux. But if you want your soups to have a creamy or silky texture, you may want to break that habit. If you're wondering how to thicken soup, while also coaxing the most flavor, here are a few top-notch ideas to try; some of them are even paleo-friendly, which could make a lot of your customers very happy.
Alternative Starches
If you'd like a roux but want to experiment with something other than wheat flour, give tapioca starch, rice flour, or almond flour a whirl. Mix these with an oil to make a roux and add it when your dish is almost done cooking. Some chefs prefer rice flour's malleability; it doesn't clump as much as cornstarch, for example, and it doesn't yield a noticeable color, which is handy when you're looking to thicken clear broths.
You can also give rolled oats a try. Turn the oats into a fine flour first by pulsing them in a food processor or high-power blender. You won't be able to detect an oatmeal flavor in your soups or purees, and you can use the oats like you would use any other flour. If you have leftover mashed potatoes, rice, or beans, these are other options for thickening a soup or puree. Plus, using leftovers is a smart financial move for your restaurant.
Dairy and Eggs
Instead of thickening certain sauces or soups with cream or whole milk, give Balkan or Greek yogurt a go. The result is a lighter soup with the natural tang of yogurt, which adds a depth of flavor that works remarkably well with a number of other flavors. You could also try thickening sauces or soups with either whole eggs or egg yolks, which add protein. You'll need to temper your eggs to avoid curdling, however, or you'll end up with scrambled sauce.
Dairy Alternatives
If you have a lactose-free menu or you just want to cater to those who don't consume dairy, coconut milk is an excellent substitute. Start off with a little to see how it thickens your soup or sauce. Adding more will give your dish a more pronounced coconut flavor, which works exceptionally well if you're making a dish with Thai, South East Asian, or even Latin American influences.
Tortillas and Bread
In Mexico and other parts of Latin America, leftover tortillas (and/or masa) work as the key thickening agents in certain complex sauces, like mole, and soups. Just as you would with stale bread, soak tortilla strips in a small bowl of strained soup or broth, puree them in a blender, and add the mixture to your stock pot. Both bread and tortillas absorb liquid, so keep that in mind when determining how much to use.
Nuts and Seeds
Some cuisines, such as African and Spanish foods, use ground almonds, cashews, walnuts, pumpkin seeds, and peanuts to thicken sauces, stews, and soups. You'll want to grind nuts with a mortar and pestle, or in a high-power blender, until they're close to becoming a paste. Take the nut paste, whisk it in some strained soup until combined, and then add it to your main pot. Aside from adding protein, nuts and seeds lend dishes an earthiness that's alluring and delicious.
Depending on the dish and its particular flavor profile, the options for how to thicken soup, sauce, or stock are as varied as the ingredients you can use within the dish. From tortilla pieces and potatoes to beans and nuts, the road to a velvety, thick sauce is only an ingredient or two (and some stirring) away. Happy experimenting!
As a seasoned culinary expert and enthusiast, I bring a wealth of hands-on experience and in-depth knowledge in the realm of gastronomy. Over the years, I've honed my skills in various cuisines, experimenting with diverse ingredients and techniques to elevate the flavors and textures of dishes. My culinary journey has included exploring alternative thickening agents, a topic that aligns perfectly with the insightful article on enhancing soup textures.
Now, let's delve into the concepts discussed in the article:
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Roux Varieties: The article suggests moving beyond traditional wheat flour or cornstarch roux for soup thickening. Tapioca starch, rice flour, and almond flour are highlighted as alternatives. Each comes with unique properties—rice flour's malleability, tapioca starch's ability to avoid clumping, and almond flour's distinctive flavor profile.
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Rolled Oats: The use of rolled oats as a thickening agent involves turning them into a fine flour using a food processor or blender. This provides a smooth texture without imparting an oatmeal flavor, making it a versatile option for soups and purees.
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Leftover Ingredients: The article recommends utilizing leftovers like mashed potatoes, rice, or beans as additional thickening options. This not only contributes to a creamy texture but also aligns with practical and cost-effective considerations for restaurant kitchens.
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Dairy and Eggs: Instead of traditional cream or whole milk, Balkan or Greek yogurt is suggested for a lighter soup with a tangy flavor. Additionally, the use of whole eggs or egg yolks as thickeners is highlighted, emphasizing the need to temper the eggs to avoid unwanted curdling.
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Dairy Alternatives: For lactose-free menus or those catering to non-dairy preferences, coconut milk is recommended as an excellent substitute. The article advises starting with a small amount and adjusting to achieve the desired thickness and flavor.
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Tortillas and Bread: Drawing inspiration from Mexican and Latin American cuisines, the article introduces the idea of using leftover tortillas or masa to thicken sauces and soups. Similar to stale bread, soaking tortilla strips and blending them into a mixture adds thickness and texture.
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Nuts and Seeds: Certain cuisines, including African and Spanish, use ground almonds, cashews, walnuts, pumpkin seeds, and peanuts to thicken sauces, stews, and soups. Grinding these nuts into a paste and whisking them into strained soup provides not only thickness but also a distinct earthiness to the dish.
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Culinary Creativity: The article emphasizes that the options for thickening soup, sauce, or stock are as varied as the ingredients used. From tortilla pieces and potatoes to beans and nuts, the key to a velvety, thick sauce lies just an ingredient or two away, coupled with some skillful stirring.
In conclusion, the article provides a comprehensive guide to innovative and diverse methods for thickening soups, catering to various dietary preferences and offering chefs and home cooks a spectrum of options to enhance both texture and flavor. Happy experimenting indeed!
