Instant Grits as Soup Thickener - Anyone Tried It?
- Kivarita Oct 16, 2005 11:25 PM
I was watching Jacques Pepin's Fast Food My Way yesterday and he whipped up a quick batch of what he called "Fridge Soup" - basically using whatever veggies are in the fridge. The kicker was that he used Cream of Wheat (the recipe itself says instant grits) as the thickener. Has anyone actually tried this?
Just wondering what the results are really like - I like Cream of Wheat, I'm just not sure if I like it w/ vegetables.
No, and it sounds to me as if you'd be finding Cream of Wheat in your soup. But for soups with a milk base (clam chowder, corn chowder etc) I use a little instant mashed potato as a thickener and that works nicely.
I've never tried with grits, but I know traditional French recipes use cooked rice as a thickener in pureed soups. Obviously it's white rice, since the brown would be more gritty than creamy...
Maybe cream of rice?
I had a cucumer soup recipe that called for cream of wheat as the thickener. It was processed in a blender after cooking and was quite good.
I've used masa harina, both the instant and the regular kind, to thicken stew-like beef chili. Worked nicely. Its thickening isn't the standard nappy sort of texture that you'd get from regular flour. It's more granular. Not unpleasant. Also it has a faint corn flavor, which may or may not be what you want.