Background and History
Embark on a culinary journey as we explore the unexpected ingredient Martha Stewart employs to elevate soup textures. Uncover the historical context of soup preparation, the role of thickening agents, and the ingenious use of a common pantry item in Martha Stewart’s renowned recipes.
Your favorite soup
All-purpose flour or cornstarch
Water or broth for creating a slurry
Varies based on the quantity of soup prepared
Preparation Time: 5 minutes Cooking Time: Varies based on the soup recipe
Prepare Your Soup
Start with your favorite soup recipe, ensuring it’s ready for the thickening process.
Create a Slurry
In a separate bowl, mix either all-purpose flour or cornstarch with water or broth to create a smooth slurry.
Add to Soup
Gradually add the slurry to your simmering soup, stirring continuously to prevent lumps. Adjust the quantity based on your desired thickness.
Simmer and Serve
Allow the soup to simmer after adding the slurry, giving the thickening agent time to blend seamlessly. Serve hot.
(Varies based on the soup recipe and added thickening agent)
Martha Stewart’s ingenious thickening technique adds a velvety texture to soups without compromising flavor.
Experiment with the ratio of flour or cornstarch to achieve your preferred soup consistency.
Be cautious if using flour or cornstarch for thickening, considering gluten sensitivity or allergies. Opt for gluten-free alternatives if necessary.