How to make a thick soup from thin: no flour or butter needed
Many people have a strong belief that a hearty soup is a thick soup.
If the first course turns out to be liquid, the housewife has a lot of tools in her arsenal to thicken it, the most popular of which is flour combined with butter.
To do this, melt the butter in a frying pan and add flour to it, stirring until the mixture takes on the appearance of a paste.
It is called Roux paste, into which you should beat 2% fat milk, and add the resulting sauce to the soup.
But there is another method, which, admittedly, will make the broth much tastier and more aromatic, and most importantly – healthier, because it uses less caloric ingredients.
All you need to do is remove some of the vegetables from the pan.
Onions, carrots and potatoes are especially "welcome". The listed ingredients can also be additionally boiled and then chopped using a blender.
Now add the resulting “thickener” to the soup and let it simmer for a few more minutes.
