Can I make a flour slurry to thicken soup?
Hi. I plan on making a cream of artichoke soup. Since it already has cream in it, I would rather not add additional fat like what a roux would add. Can I make a slurry out of flour like I do with cornstarch? I usually use cornstarch but have learned from chowhound that flour is more heat and freezer stable.
Thanks for your tips and advice.
Yes, you can. I often do this when making creem of vegetable soups that I don't want to add any dairy in order to stabilize the emulsion. The important thing is to bring it up to a full boil to make sure that the flour is fully cooked otherwise there's a raw flour taste. So it's easier to control if you add the slurry and cook it before you add your cream.
Potato starch works better (a Jacques Pepin recommendation). And an old Julia Child trick: if you blend the broth, the artichoke and cooked white rice, you thicken the soup and don't need to use much (if any) cream.
Yes. You can mix the flour with water, broth, or the cream.
Make sure there are no lumps, then drizzle it slowly into the simmering soup, stirring, and pull off heat once it begins to thicken, as it will continue to do so off the burner.
A canister of Wondra flour, which is made in such a way as to pour smoothly and not clump, is a worthwhile investment for making sauces, gravies, and soups.
Agree with the suggestion of Penthouse Pup using potato starch to thicken soup, roux, and stew, rather than flour.
You can make your own by shredding a potato, or taking cut up pieces and spinning the starch out to save. Even potato peels will emit some starch when spun. I used the hand-powered tool in the photo, specifically the black basket insert to spin potato starch out of potato cuttings.
It takes 30 seconds to spin, and stores in the fridge for a week or so. Just a little goes a long way.