Re: I am new and would like help with my soup - thickening

[Guest guest]

All of the below suggestions are pureed and then added:

Squash is something we use. I always cook 2. One for dinner and one to

sit in the fridge and be ready for thicking soups or cheese sauces or

gravies (which are really just thick soups).

The other thing I use (if I don't happen to have any squash ready) are

eggs. If you have ever made homemade pudding or custard, you will know

how this works and not to boil it. If you haven't you will be fine as

long as you don't boil it... or you will have scrambled egg soup. Eggs

to thicken cheese sauce also enhance the flavour of the cheese sauce a

lot... so I will often thicken that with some squash and some egg.

Another great thickener that works esp. good for gravy are leftover

carrots and cabbage (more on the cabbage side tough or the carrots will

make it to sweet). You will be surprised at how much the cabbage really

complements the meat flavour in the gravy.

Last suggestion is cauliflower. It works much the same as the cabbage.

Much luck to you. I hope your whole family improves in health... as

ours did... much to our surprise (we also went on the diet in support of

one child who *needed* the diet).

KimS - celiac family - SCD 2003-2004