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Roux (sp?) or heavy cream?

s
samsammys Nov 9, 2009 01:05 PM

I'm not worried about calories or fat I'm asking about flavor and texture. Which is best for a potato soup?

  1. JillO Nov 9, 2009 02:08 PM

    Cream! A roux is mostly a thickener (esp. if you aren't toasting it to brown), and I doubt you'd need to thicken a potato soup. Cream will give you a silky mouthfeel and texture and richness...which is what I assume you are looking for.

    P.S. - Mods are bound to kick this over to the Home Cooking board at some point...

    1 Reply
    1. re: JillO
      s
      samsammys Nov 9, 2009 02:18 PM

      no problem if they do kick it...I just needed an answer....it's what's for dinner!!! Thanks!!

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