Wardy-Restaurant Food Fast - Episode 11

Cream Soup 2-3 tbs flour 2-3 tbs butter 16-32 oz milk and or cream Whatever ingredient you would like the soup to be, e.g., clams, potatoes, broccoli, etc. The variation in the amount of liquid is because of the difference in thickness you want in the final product. Make a roux with the flour and butter. Start thinning out the roux with liquid from your chosen ingredient. Clam juice from the cans, or some of the liquid from cooking potatoes or broccoli. Add your dairy product until you have the desired consistency. Remember that it will not thicken until a little before boiling. Leave a little room for heavy cream at the end. Adding the heavy cream like this will add a new dimension to your cream soups, if you haven?t tried it already. Smooth and rich. If you choose to use only heavy cream, and no milk, the soup will be incredible, but at the cost of a ton of calories from fat.