asking about creaming soups

[Guest guest]

Can I thicken soups with mashed potatoes and give them the creamy consistency

this way?  I don't like soy milk too much and I don't want to use cream because

of all the calories and fat.

Thanks all of you for always having the answer,

 

Paulita

 

 

 

 

 

[Guest guest]

cornstarch is another option

 

--- On Tue, 9/16/08, Paulita Cardon <paulitacardon wrote:

 

Paulita Cardon <paulitacardon

asking about creaming soups

 

Tuesday, September 16, 2008, 11:55 AM

 

 

 

 

 

 

Can I thicken soups with mashed potatoes and give them the creamy consistency

this way?  I don't like soy milk too much and I don't want to use cream because

of all the calories and fat.

Thanks all of you for always having the answer,

 

Paulita

 

 

[Guest guest]

If you use instant it will absorb some of the liquid and thicken it up well.

You could also puree part of the veggie, in a blender, and then add it back into

the soup. You could also use lowfat evaporated milk, without diluting it down,

which I like to do in my " chick'n(use Fri-Chik) noodle potato soup that I make.

Another option to thicken it, is to add some cornstarch to a little cold water

and then stir it into the hot soup.

Judy

-

Paulita Cardon

Tuesday, September 16, 2008 9:55 AM

asking about creaming soups

 

 

Can I thicken soups with mashed potatoes and give them the creamy consistency

this way? I don't like soy milk too much and I don't want to use cream because

of all the calories and fat.

Thanks all of you for always having the answer,

 

Paulita

 

[Guest guest]

For things like chili, vegetable soup, or green pea soup that I want thick but

not creamy in the sense of having the liquid being milk based, I just use some

cornstarch mixed with either water, tomato juice or vegetable broth.

 

 

 

 

 

 

[Guest guest]

Alton Brown suggested arrowroot.  I tried it last week with a way too thin

stew.  Worked perfectly.  Mix a about a tablespoon in some of the broth cooled

down in a bowl.  Pour back into the pot and heat and it will thicken.  I also

puree some of the veggies and toss back into the pot and some mashed potatoes

will work too.  Flour will clump if you aren't careful and so will cornstarch.

 

Donna

 

 

 

Remember when you were young, you shone like the sun.

Shine on you crazy diamond.

Now there's a look in your eyes, like black holes in the sky.

Shine on you crazy diamond.

You were caught on the crossfire of childhood and stardom,

blown on the steel breeze.

SOURCE: Shine On You Crazy Diamong-Pink Floyd

 

 

 

 

 

 

 

 

[Guest guest]

Potatoes will work.

 

Sometimes I make an oil free 'roux'. I put a few tablespoons of

flour, or pulverized rolled oats (one or the other or a mix) in a

cookie sheet. I bake it at 300F until it gets a nice golden color

(roux). Use as a soup or broth thickener or in gumbo.

 

 

, Paulita Cardon

<paulitacardon wrote:

>

> Can I thicken soups with mashed potatoes and give them the creamy

consistency this way? I don't like soy milk too much and I don't want

to use cream because of all the calories and fat.

> Thanks all of you for always having the answer,

>

> Paulita

>

>

>

>

>

[Guest guest]

with cornstarch and flour, always mix thoroughly with some COLD water before

adding to the soup, and then stir as you are adding it.

hugs,

Chanda

-

Donnalilacflower

Tuesday, September 16, 2008 12:27 PM

Re: Re:asking about creaming soups

 

 

Alton Brown suggested arrowroot. I tried it last week with a way too thin

stew. Worked perfectly. Mix a about a tablespoon in some of the broth cooled

down in a bowl. Pour back into the pot and heat and it will thicken. I also

puree some of the veggies and toss back into the pot and some mashed potatoes

will work too. Flour will clump if you aren't careful and so will cornstarch.

 

Donna

 

Remember when you were young, you shone like the sun.

Shine on you crazy diamond.

Now there's a look in your eyes, like black holes in the sky.

Shine on you crazy diamond.

You were caught on the crossfire of childhood and stardom,

blown on the steel breeze.

SOURCE: Shine On You Crazy Diamong-Pink Floyd

 

[Guest guest]

When I make potato corn chowder, I take out some of the potato with the

broth and put it in the blender, I also add some cooked cauliflower to the

blender then after it is blended I mix it back into the soup.

I gives it a creamy consistency.

 

 

In a message dated 9/16/2008 10:57:33 A.M. Eastern Daylight Time,

paulitacardon writes:

 

 

 

 

Can I thicken soups with mashed potatoes and give them the creamy

consistency this way? I don't like soy milk too much and I don't want to use

cream

because of all the calories and fat.

Thanks all of you for always having the answer,

 

Paulita

 

[Non-text portions of this message have been removed]

 

 

 

 

 

 

 

**************Psssst...Have you heard the news? There's a new fashion blog,

plus the latest fall trends and hair styles at StyleList.com.

(http://www.stylelist.com/trends?ncid=aolsty00050000000014)

 

 

 

[Guest guest]

Hi, I am a newbie poster to the group but I’ve been a member a little while.

I don’t have much total vegetarian experience but we do eat a lot of

meatless meals and I am interested in learning about meat alternatives and

such. As for the question…I have added mashed potatoes to cream soups to

get a bit thicker consistency but it’s not exactly the same; but I like it

and I like knowing that it’s healthier which in my mind makes it taste

better. Also, I have used tapioca—not the pudding—but the pearl tapioca

that you can find in the baking aisle. I’d say I use about ¼ cup for a

large pot of soup. Again, not exactly the same as using cornstarch or flour

or other heavier thickeners but healthier. I hope this bit of info is

helpful because I know that I have gained much from being a member of your

group for the short time I’ve been a member.

 

 

 

Lynna in MO

 

 

 

_____

 

 

On Behalf Of Paulita Cardon

Tuesday, September 16, 2008 9:56 AM

 

asking about creaming soups

 

 

 

Can I thicken soups with mashed potatoes and give them the creamy

consistency this way? I don't like soy milk too much and I don't want to

use cream because of all the calories and fat.

Thanks all of you for always having the answer,

 

Paulita

 

 

 

 

Checked by AVG - http://www.avg.com

Version: 8.0.169 / Virus Database: 270.6.21/1673 - Release 9/15/2008

6:49 PM

 

 

 

 

 

[Guest guest]

I use silken tofu blended in the blender. I like the way it makes soups

taste.

 

Alia