Rouxing The Day

 One of the bases of  a good thick soup is roux. This is a mix of flour cooked into a kind fo sauce with butter.It may sound fancy but it's pretty easy to make.

I wanted it as the base for my celery soup.It's cold weather here and a good thick, soup is just the thing for a frosty  day. I used half a cup or eight tablespoons of Acme's Signature all  purpose flour.

It was cooked with eight tablespoons of Melt plant based butter.

It was lumpy at first and I had to add another tablespoon of Melt. After several figure eight stirs it became a nut brown sauce. It was time to add the veggie broth and mix of celery and potatoes.I also sliced up a clove of garlic and added salt and pepper to enhance the soup's flavor.

It took three cups of celery and a can (around sixteen ounces or about two cups) of sliced potatoes.I also added half a cup of almond milk.

Keep in mind you can also use cow's milk or even cream for a richer flavor along with using real butter.

 

It was simmered over a medium flame until the celery turned a bright, vibrant green. This took about twenty to thirty minutes.

The soup was thick and creamy although you don't really need roux to make it thick.It  did add a lovely flavor to the bowl and I may use it in making a vegan chicken bisque.

Roux is a great way of adding body and flavor to any soup. Try it when you want tomake a thick potage for a cold day.It makes for a wonderful and easy to create base.