Tag Info

New answers tagged

0

With a cream-based soup the added starch adds desired thickness. It isn't worse for the soup than adding corn starch or extra flour, and color change would be indistinguishable. Same for a tomato-based soup, or an egg-flower soup. I like robust soups in general, and I think throwing the water out in general is a terrible thing to do to a food product. Any ...



Top 50 recent answers are included