Binding Cream Soups

The classic techniques for binding cream soups make use of a roux, rice, or a liaison.

To bind a soup with a white roux (roux blanc):

1. Heat the butter in a saucepan over medium heat.
2. Add the vegetables. Cook, stirring occasionally, for about 5 minutes or until the vegetables have sweated their liquid but not taken on any color.
3. Sprinkle the flour over the vegetables and lower the heat. Cook, stirring frequently, for about 1 minute or until the flour coats the vegetables.
4. Add the liquid. Raise the heat to medium–high and bring to a simmer, whisking constantly.
5. Simmer, whisking occasionally, until the vegetables are tender and the mixture has thickened. Remove from the heat.
6. Purée in a blender, and, if a smoother texture is required, strain it through a chinois.
7. Finish the soup with heavy cream. Taste, and if necessary, adjust the seasoning.