The recipe calls for 1 T of flour to thicken. Two hours later and additional 3 Ts, my soup is still runny. Guests over in an hour.
What kind of soup? What kind of quantities?
Monita is a Recipe Tester for Food52
What temperature are you cooking the soup on? Try it on medium high; that will help evaporate excess liquid faster and should thicken things up. Also, it should be uncovered
Rather than use plain flour, you can thicken soups, sauces, etc with cornflour aka cornstarch.Mix a tablespoon of cornflower with a splash of water and make sure there are no lumps. Stir the mixture into your soup and cook it out for a few minutes. If it hasn't thickened to your liking just repeat with another tablespoon of cornflower and water. Make sure to cook out each addition of flour so your soup still tastes delicious!Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)