Recipe modification.
I have a soups recipe that calls for a cup or flour to be mixed with sour cream and water as a thickening agent. Would it compromise integrity if I used far less flour? It's almost like gelatin after it cools. Thanks!
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http://www.foodnetwork.com/recipes/dill-pickle-soup-recipe/index.html
Few things irk me more than a recipe with major mistakes. I feel quite certain that the creator of this soup or the transcriber for food network-- made mistakes here. No WAY can i imagine 1 CUP of flour for this. he must have meant 1/4 cup or something. you just don't use 1 CUP of flour to thicken 5 cups of liquid,!unless you're making Play Do!.... Here are my suggestions to make the soup have some flavor, and body. First of all, use a stock- chicken or beef; NOT water. Second, sautee your veggies in butter to caramelize them and bring out their essence. 3) add some herbs- thyme, bay leaf- at the last minute or so of sauteeing the veggies, and leave them in.
Do not add sour cream til the very end. Gradually whisk 1 1/2 c. stock into 1/4 c. flour to make a paste.Add this slowly into soup, whisking to keep from lumping. Bring to simmer, at which point, soup won't get any thicker, and raw flour taste should have disappeared/been cooked out. If you want the soup thicker, repeat the flour slurry method, adding some and bringing to a simmer to check the thickness. Taste and correct seasoning as needed. Turn off heat. Whisk in sour cream.
You will find similar flavors in recipes for beet borscht that include a bit of vinegar.
- Use 1/2 the amount of recommended flour with the sour cream.
- In a separate bowl, mix a cup of sour cream with a little flour (2 TBSPN). To that, add 2 cups of the soup mixture - cooled. Whisk together with the sour cream and flour mixture. (The soup must be cool: if it's hot, it will curdle the sour cream.)
http://noblepig.com/2013/03/dill-pickle-soup/