Without seeing the recipe, can't be sure. However, the usual ratio to make a base for a sauce or a soup is equal parts flour and butter. Guessing this recipe is off on either the proportions or when to add each, or both. How to get rid of the paste... option 1) let the soup cool, then buzz it up in a processor or blender. or use a whisk. Then, reheat or finish cooking. option 2) remove the paste to a small saucepan, add 8 more tablespoons butter, heat and whisk together until smooth, then return to soup pot.
PS Here's one of many recipes for a basic white sauce, using 2 tbsp each flour and butter. Can be used as a starter for other sauces or soups. https://www.thespruceeats.com/basic-white-sauce-4172027
To better explain the question: I'm making a soup that calls for 1 cup flour and 8 tablespoons butter. It turned into a paste. I'm afraid to add it to the broth for fear it will not dissolve and just turn lumpy. Thoughts?
As long as there are no lumps in the paste, it should be ok to add the paste (beurre manie) to the broth. If the flour is coated with the butter (ie. smooth roux), so there would not be any lumps.
5 Comments
How to get rid of the paste...
option 1) let the soup cool, then buzz it up in a processor or blender. or use a whisk. Then, reheat or finish cooking.
option 2) remove the paste to a small saucepan, add 8 more tablespoons butter, heat and whisk together until smooth, then return to soup pot.
https://www.thespruceeats.com/basic-white-sauce-4172027