This Spanish soup is actually not cooked it’s just blended and chopped vegetables and occasionally bread. Raw vegetables full of vitamins and nutrients that …
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Question by Lanie: I’m trying to do something like a spin off of a soup recipe. Help?
I make a really good chicken noodle soup, but I want to try it on a different take and make it more like a pasta dinner with a sauce than a soup. The broth is made with my own chicken stock and I want to try to make it thicker (I was hoping to get the consistency of Alfredo sauce), but I don’t want to change the flavor.
Best answer:
Answer by Goerge
You may try making a slurry from corn starch and water and slowly adding it in.The broth should at least be simmering and you need to stir the slurry in immediately. It has a neutral flavor.
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No se usa ni cebolla ni pimiento ni pepino batido y si le ponen un ajo entero vas a poner rubio a tu novio jaja.
Cut up some potatoes and cook them in the soup. Mash them up and add a bit of cream or milk and some grated Parmesan.
If you add chunks of potato, peas, cream and sherry you have chicken a la king.
You could also cook the soup with a dough covering. An easy way is to buy frozen bread dough and defrost it. Put the soup in an ovenproof dish. Roll out the dough and cover the dish with it. Brush it with butter or oil and sprinkle with salt and pepper and any seasonings you want (paprika and garlic powder would be good) and bake in a 350° oven until the dough is nicely browned.
When I was learning to cook as a kid my dad lost his job and we ate a lot of canned chicken soup. I learned to cook by experimenting adding things to it. You can add all sorts of vegetables, like tomatoes, artichokes, carrots, fennel, even seeded cucumbers. You can add ravioli or little tiny pastas. There is a pasta called pastina that is frequently used in soup.
You could add a good amount of sliced mushrooms.
You can add a tablespoon of Madeira, or sherry or vermouth for nice flavor.
There are a lot of herbs and spices that go well with chicken soup. You could add basil, thyme, sorrel, cumin, cayenne, bay, oregano, savory, etc.
turn the stock into chicken gravy..Simply thicken it like you would any gravy.
2 tablespoons flour to every cup of broth gets you a medium thick gravy and won’t change the flavor. Just remember to bring to a full rolling boil so it comes to its full thickness.