thickening soups and stews

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hanadr

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Thickening for soup or stew

I saw this on "The Hairy Bikers". They were thickening asparagus soup i think.
Since then I've used it on the goulash they mae in Hungary.
Into a bowl, put 2 egg yolks. Add a generous dollop of cream [they used creme fraiche I think] Whisk the eggs and cream together until smooth. I used a balloon whisk, but i suppose you could use a machine.
Get your soup/stew to simmering and add the egg/cream mix gently, stirring gently. It thickens beautifully.
Hana
PS i bet it could be used to mkake ice-cream too.
 
lovinglife

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Re: Thickening for soup or stew

Its a great way of thickening sauces hana :) - it's called a liason used a lot in classical french cookery - it can be a bit rich though if your not used to it - but very yummy!
 
m1dpq

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Re: Thickening for soup or stew

Try using Pease Pudding or even better try using Cauliflower..
 
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hanadr

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Apologies if someone has already posted this.
I hope I haven't done so already. [I'm getting forgetful!]
I learned this from "The Hairy Bikers"
sSeparate 2 eggs and to the yolks add 2 - 4 tablespoonsful of double cream. Beat together. Let the food go to a simmer and drizzle thee cream/yolk mix in stirring all the time.
It works beautifully and contains somewhere around zero carbs.
Hana
 
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