Cream soups part 3: the roux method

Check Cream soups part 1 for the introduction to the series, and links to all the posts and recipes

The second method I'm covering, and probably the most authentic for creamy soups, is starting with a roux (say it roo in your best French accent).

This method is best for light non-starchy vegetables as the roux can be quite heavy and dense. It can also be used for meats for a very creamy result.

There's two ways of preparing a cream soup using a roux: the proper one and the easy one, I'm going to write both and let you decide (me, I'm lazy, so I mostly use the easy one). Apparently people who do have a palate (rather than just being hungry like me) can tell the difference between the two.


Tools:

• chopping board
• chopping knife
• a pan (if you are preparing the roux first)
• pot with lid
• spoon or something to stir the vegetables and the soup with
• blender (any kind, though handheld is probably a safer bet)

Ingredients:

• flour: a typical roux will use wheat flour, but for variations any can be used, cornflour is a very popular alternative.
• some fat: again, a typical roux uses butter, but it can be replaced by other fats (lard, oils...) for different textures (the more liquid the fat, the lighter the roux will be).
• main flavouring ingredient
• aromatic vegetables
• a bit more fat for sauteing (only needed for the French way, not the easy one).
• water or stock
• condiments, seasonings and herbs of choice

Method 1 (the real French way): first you prepare the roux with equal amounts of butter and flour

• melt the butter on low heat and add the flour, stirring and making sure there are no lumps, and cook until the flour losses it's raw flavour and smell. For a nuttier roux, keep on cooking until the roux browns (but be careful not to burn the butter). And, reserve.
• chop your aromatics and saute with your other fat (only a small amount) on a very low heat until they soften and start sweating.
• chop your main flavouring ingredient and add to the aromatics to brown slightly.
• add the water or stock and bring to a boil.
• add the roux.
• simmer until all ingredients are cooked and soft.
• add more water or stock if needed and blend.
• season and enjoy, or you can also season the roux.

Method 2 (the quicker easier way): you saute and make the roux all at once.

• chop your aromatics and saute with the fat and the flour on a very low heat until they soften and start sweating.
• chop your main flavouring ingredient and add to the aromatics to brown slightly.
• add the water or stock and bring to a boil.
• simmer until all ingredients are cooked and soft.
• add more water or stock if needed and blend.
• season and enjoy, or season while making the roux.

Check tomorrow for a recipe of cream of bell peppers using this method.