I’m getting a little carried away with my soup making now… leek and potato yesterday, a version of minestrone the day before! My technique has certainly improved but I still have a texture/flavour balance problem… so any advice would be welcome. My soups are always very thick, and I do mean very thick… how do I make them thinner without losing flavour? I don’t thicken them with anything except a little cornflour, and I don’t want to keep adding more and more stock because then it becomes too salty and the flavour of the main ingredient dilutes as well… Having thick soup isn’t such a problem now, in the chilly winter months a hearty soup is lovely, but as the weather improves, and we move into spring and then summer, we won’t want to wading through bowls of warming broth!
By the way, what is the difference between a soup and a broth? Subject for another post I think!
Lois Elsden 