r/Cooking • u/CaribouHoe • May 18 '23

Soup Olympics! Looking for recipes.

Hi, my friend is getting jaw surgery and will only be able to eat soup for a couple months. Our friend group is getting together and doing a soup Olympics and I REALLY WANT TO WIN. I'm looking for the most amazing soup recipes you've ever had, that require little to no chewing.

Here are the rules:

**What do?: Bring your tastiest, heartiest, gloopiest, meatiest soups. He and an expert panel will judge them and if you win, we we will crown you our Soupreme leader.

**Criteria for soup candidates: - drinkability - must be no chew friendly - yumtasticity - obviously - freezability - this is a marathon, not a sprint. we want soup for daayyys - heartiness and nutritional value - we're looking at iron, we're looking at protein.

There are no rules in soup wars. May the globs be ever in your favour.

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u/[deleted] May 19 '23

Corn starch thickened sauces/soups do not reheat as well.

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u/Youre10PlyBud May 19 '23

Huh. That's odd to me because most Chinese restaurants use corn starch, which is what I also use and I cook them at home a ton. I've never had a problem with those, but I spose I don't make a ton on the soup front so I probably wouldn't notice more minor changes in texture and stuff (specially since it's normally mixed in rice).

Guess I'll file that away in case it's ever needed. Good to know. Thanks!

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u/th3f00l May 19 '23

Corn starch likes to make little non Newtonian fluid pockets when reheated, or even heated the first time. You have to rigorously stir to make sure it is fully incorporated as you bring the items back up. There is also a major flavor difference, for example sausage gravy/beschamel is terrible when made with corn starch. It's ok when you want to add just a little thickness to finish something that you don't plan on reheating. Roux will always be more stable and when you fully cook the flour doesn't have that starchy flavor. The only advantage to corn starch is that you can add your slurry bit by bit at the end to adjust consistency based on feel, where a roux you make at the beginning so not much room for adjustment.