- creamed soup

[Guest guest]

I've found that blending a small amount (depends on how thick you want it) of

the very soft " silken " tofu into a liquid (broth or vegetable juices or

whatever) makes a very NICE " creamy " -texture and consistency for a soup base.

 

You'll need to season it to your liking to give it whatever flavor you want, but

the " cream " texture is exceptional. I have always made " cream " soups out of the

flour-oil (or butter)-and liquid method, and I SO like this better!

 

I just happened upon it as an " experimental " idea I had and now that's the way

I'd go if making a " cream of mushroom " or any other soup of similar consistency.

This can get it close to the consistency you seem to be wanting without having

to make it so " fatty " and rich.

 

Best wishes!

--Laura B., in Illinois

[Guest guest]

That's a really good idea. I actually accidentally put about a cup of frozen

silken tofu in lentil soup the other night. I thought it was vegetable broth

(I had frozen both in plastic bags in the freezer and I think the tofu sort

of changed color) -- but it worked fine.

 

Audrey

[Guest guest]

One easy way for this... if you use a pressure cooker, especially with any kind

of legumes is just leave it to cook longer.  You get a nice creamy texture. 

Navy beans are real good for that. 

 

Ted