Monday, September 26, 2011

Soup/Gravy Thickener

I love roux.  I love butter, flour, and the beautiful toasty thickening bonanza it becomes.  However, I do realize that #1 - butter is expensive, #2 - butter is high in calories and fat, #3 - butter can burn badly and ruin an entire dish.  Cream is also a high dollar item to have go bad in your fridge.  So, I have been watching my Julia Child videos, and she gave a most valuable tip that is easy, cheap and healthy.  Use rice.  Take cooked rice and put it in a blender and add some water (just a couple of tablespoons for  a cup) and blend until smooth.  Then, add it to your soup, and voila, you now have a cream soup or a thickened gravy.

Today, I used leftover cooked brown rice and made a lovely, no lump beef gravy nice and thick.

1 comment:

  1. What a great suggestion. I can't wait to try it. Thanks so much!