Thickening Soup

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Thickening Soup


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Old 04-21-2014, 08:30   #1
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Default Thickening Soup

About to make some homemade soup. What are some good ways to make it thick without using the traditional "carby" things?
At a bit of a loss.
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Old 04-21-2014, 08:55   #2
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Thinly grated marrow added just at the end of making the soup is one way,at least thats what my wife suggests.

Marrow is about 2 grams net carbohydrate per 100 grams.

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Old 04-21-2014, 15:06   #3
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Some people add cream to thicken - although this changes the soup to a cream soup.

A method I use is to take some of the solids of the soup and run them through the blended to puree, and then return to the soup pot. (That's when the soup is done and just before serving).

Then there's the gums - guar gum and xanthan gum. Can feel a bit slimy in the mouth if one uses too much.

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Old 04-21-2014, 15:48   #4
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Marrow being squash.

I added a TBS of almond flour to miso soup -- lovely!

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Old 04-21-2014, 17:00   #5
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I've never used it myself but I know someone who swears by this stuff...

Dixie Diner Carb Counters Thick It Up Low Carb Thickener

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Old 04-21-2014, 17:42   #6
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Quote:
Originally Posted by ICDogg View Post
I've never used it myself but I know someone who swears by this stuff...

Dixie Diner Carb Counters Thick It Up Low Carb Thickener
Hmmmm Looks promising.

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Old 04-21-2014, 23:02   #7
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Thanks everyone. I will try to puree some of the veggies I think. Not sure whether I can get that low carb thickener here in Aus but will have a look around for it. Would be good if it worked well.

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Old 04-22-2014, 00:26   #8
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Hmmm, puree'd cauliflower actually sounds quite nice!

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Old 04-22-2014, 17:18   #9
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My wife has used tofu to thicken sauces and soups -- she puts it into a blender and makes a puree and then adds as needed --

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Old 04-22-2014, 17:46   #10
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That's a thought. Is the flavor of the tofu apparent in the soup?

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