How to Thicken Soup

Video Transcript

Okay, I’ve brought our soup over to the table to show it to you now. We’ve got the bay leaf in there; that can be removed before it is served and all the other ingredients are in there. I noticed one thing about it, it is very sort of thin and some people would add some corn starch and even maybe a little bit of flour. I prefer another method to thicken this soup. Here is a little tip that you can use. Take a potato and peel it and again, we peeling directly into our compost bag, which will later be deposited in the compost container out in the backyard and just cut out the little bits. Don’t shave them down because you loose too much of your potato. Take a moment to cut them out with kind of a V-shaped cutting and there we are; that’s a lovely potato and I am going to take a grater, just give this a wash off and then take a grater and grate the potato into the soup in this way. It only takes a moment or two for these gratings of potatoes to cook up in the soup and it gives it that nice thickness that you want in this kind of hardy soup. As this goes in and goes back on the stove to cook, we will only be a minute or two until your soup is beautifully thickened in a natural way by one of its component vegetables. When you get to the end, just turn it on its side and continue cutting. Just make sure you don’t’ get any of your knuckles in there because we want it to be vegetable soup with beef and not human. Okay, that should do the trick. That will make just enough for our soup to thicken with a minute or two more on the stove and then at the last minute, we are going to put in the parsley tops and some of the other things that we have been holding off. So there you have a lovely soup and that will get just another minute on the stove.

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