Simple Thickened Soup

Preparation info
  • These quantities serve


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Whenever I want to make a soup quickly this is the method I choose. It is the easiest way of binding ingredients into a stock and, because the flour is added at the beginning it cooks long enough so there is no danger of a raw, starchy taste.

You can, of course, use leftovers as well as freshly prepared ingredients. To add depth of colour brown the ingredients in the butter before addin