broccolli soup- too thin...what to add?

[lulumama]

Made broccolli soup, added 4 cubed potatos to thicken, blended it , it is really thin ..what do i add? more potato? cornflour? help me ! am rubbish a this !

Either more potato or cook it a little longer with the lid off so it reduces.

cornflour would make it thicker. Arrowroot would do the same. Or whisk in a butter and flour mixture.

But when i make it i just use potato though.

I'm along way from being decsribed a whizz in the kitchen but I was going to suggest cornflour.

don't blame me if it goes wrong though....

creme fraiche? as well as more potato

okay then......do i mix a bit of the cornflour and soup in a jug seperately and then add??? and if i add more potato, do i boil it first or let it cook in the soup

sorry

Yes, mix cornflour separately with some of your soup or you could turn soup lumpy.

thank you very much one and all! x

Cheese

cheese?!?!?! a reference to my too much cheese thread, perchance??!! i should not be allowed in the kitchen !

i'd be wary of overcooking a broccoli soup, myself. you could whack the potato in the microwave then scoop out the insides and fling it in.
or have it thin, but add more stock if it's flavourless and then serve with a big bit of grated cheddar (or if you're posh, fling in stilton). and if you have any old bits of parmesan rind floating about, drop that in too.

snap colditz.

not posh but donl;t like stilton ! have tonnes of parmesan rind in the freezer..see, i try to be a domestic goddess..... thanks! xx

i think she was serious, lulu. i certainly was.

Nooooo I am serious, silly

Cheese is lovely in broccoli soup. The parmasaan would be ideal, but what I would do is make small amount of white sauce, and bung mondo amounts of cheese, any cheese, in that. Then stir it into the soup. That will stop it going lumpy.

I have images in my mind of Aitch gaily flinging food around her kitchen.

mmmm lurrvely with blue cheese...

i really do, colditz, the gayer the better in our house!

and the white sauce is a good idea, but unfortunately dh is the sauce chef in our house as my patented 'fling in x and y' method is not compatible with velvety smooth bearnaise...

ok! sorry !! can do that . i can make a lovely white sauce ! thanks all ....just don;t get the blue cheese thing...

you'd like dolcelatte, then. it's the blue cheese for people who don't really like blue cheese. i love it. delicious with green leaves, pasta and walnuts and a splash (flung in, naturellement) of walnut oil.

and for the record i think my suggestion of serving with a dollop of grated cheddar is still not a bad one.

god, aitch, your kitchen must be awash with foodstuffs ! LOL

well, i have no dolcelatte, nor do i intend on buying any today! have you seen the queue in tesco on a saturday ??

will be parmesan rind and cornflour to start !

i havent read all this thread but a tin of butter beans or chick peas or flagelot beans (or whatever they are called) and then whizz it all in blender makes a lovely creamy soup.

another good thickening idea, there, lulu... are you taking this all down?

that is also a good idea! i have some chick peas !