Some soups require a thickener. A thickener can hide some small flaws in the soup, such as poor quality products.
The disadvantages of the thickeners are that they make the soups more perishable, the same in appearance and lets not to forget the excess calories, which we intake through the thickener.
The most common thickener is the so-called "boiled thickener". It is made from heat treated eggs and is considered safe. That is why the boiled thickener is widely used in kindergartens and cafeterias.
Grab suitable cookware and beat 1 egg, 1 tbsp. of flour and 1 cup of yoghurt in it. Heat the resulting mixture on a heated hob, by stirring at all times.
When the mixture thickens, pour a little of the soup in the thickener, boil for about 1-2 minutes and then pour it into the cooked soup. Mix thoroughly and you're done. This soup can be stored and consumed for a day or two, but after that it is no longer recommended for consumption.
Another type of boiled thickener is that for qurban. It is made from a lumpy egg. Add the egg at the end of cooking the soup and stir vigorously, in order for it to form into small pieces.
The yolk and yogurt thickener isn't boiled. Mix it with a small amount of broth and slowly pour it into the soup. This thickener is suitable for chicken soup and meatball soup. Be careful not to pour it too quickly, because it will lump up and it will become unpleasant.
It is possible to thicken soups without eggs. Processed cheese is used for this purpose. Melt it over low heat, add a little broth from the soup and stir. When the soup is ready, add the mixture.
Cooking cream or sour cream - add them directly into the plate before serving.
Liquid or dry coffee creamer - add before serving.
The last three options are very favorable, if not all family members like soups with a thickener.
You already know how to thicken soup, now is the time to prepare a great recipe and here are our suggestions for delicious soups.