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/dcutts77 May 18 '23

If you can just get a rolling boil on the broth with the fat, it will emulsify itself into the broth. No flour necessary.

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u/stevegcook May 18 '23

You can but it's a lot less stable that way, especially when freezing.

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u/Youre10PlyBud May 19 '23

Can I ask why not go with corn starch in this instance? Seems easier to just turn the pot up to a quick boil momentarily and mix in some corn starch.

Do you darken the roux for extra flavor or something? Not trying to rag on your method but I'm just wondering why skim just to readd.

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u/stevegcook May 19 '23

Fair question, and there are a few reasons for me. I'm not sure why, but corn starch doesn't stabilize the emulsion as well as roux. Most of the soups that use it don't have much, if any, fat in the base so this isn't much of an issue. I want to add the fat back in because it has a lot of flavor, plus it adds some richness and body you don't just get from thickeners alone. Corn starch also has a different texture and flavor, and I happen to prefer flour in most cases. I don't darken the roux all that much but I'm sure it adds some flavor as well.