I am making a crab bisque, but it doesn't seem thick enough - how can I thicken it ( I did start off the bisque w/ a roux but maybe I added too much stock in proportion to the roux?)
You can make a bit more roux in a little sauce pan and add it in, I'd do that if it was a roux thickened soup to begin with.
that's what I was thinking, but I wasn't sure if it would clump up in the already done soup.
Take a tablespoon of flour and mix it with a tablespoon of room temp unsalted butter and add that to the bisque to thicken it the way the French do it. So good. Once it bubbles turn it off and serve.
Wondra flour is great for correcting thicknesses of sauces. Just sprinkle in a little at a time, stirring all the while.
amysarah is a trusted home cook.
Beurre manie - half butter, half flour mixed together. Add a little at a time. (Classic French method used to thicken sauces, though I don't see why you couldn't use it for a roux-based soup as well.)
thanks for your responses! I ended up making a separate roux and added it back in,,, worked out well. I will also check out wondra flour to keep in my pantry -
Please enter a valid email address.
Well played. You deserve a cookie.
According to Iceland's president, absolutely not
Do Pineapples Belong on Pizza?
20 Genius Soups to Win Hearts and Warm Bellies
What's New? Come See!
Piglet Day 1! Read the First Review
A Wreath for Every Season
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)