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Original poster

What to use to thin down soup

13 replies

Curlybrunette · 13/02/2011 19:56

Hi all,

I've made some soup today (sweet potato and chorizo) and it's gone really really think after I've liquidised it. What should I use to thin it down?

Ta
x

OP posts:
Panzee · 13/02/2011 19:56

Water?

amistillsexy · 13/02/2011 19:57

water.

nigglewiggle · 13/02/2011 19:59

Or, if you have veg or chicken stock cubes, whack some stock in.

bluebump · 13/02/2011 20:01

Water or stock?

MadamDeathstare · 13/02/2011 20:03

This reply has been deleted

Message withdrawn at poster's request.

Original poster
Curlybrunette · 13/02/2011 20:08

Thank you, I thought I'd read somewhere you shouldn't use just water, but i've obviously made that up!?!

OP posts:
MadamDeathstare · 13/02/2011 20:13

This reply has been deleted

Message withdrawn at poster's request.

taffetasplat · 13/02/2011 20:22

Add more of the liquid you have already have ie if you added water add more of that, if you added stock, add more of that

amistillsexy · 13/02/2011 21:36

Personally, I really like a thick and gloopy soup. Is it not ok as it is?

Seabright · 13/02/2011 23:33

I usually use milk, most soups seem a bit nice in taste and appears with bit of creaminess to them

Original poster
Curlybrunette · 14/02/2011 11:25

I added water and it's fine thank you.

amistillsexy it was V V thick, had formed peaks where it had fallen off the spoon!

x

OP posts:
4merlyknownasSHD · 14/02/2011 17:31

A glass of Sherry is always quite nice.

Panzee · 14/02/2011 17:50

And what do you use to thin down soup? :o

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