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My name is Brandon Sarkis on behalf of Expert Village, today I'm making creamy broccoli
soup. This next step would help you if you are trying to make this a little faster. I
just taken the remainder of my garlic butter that I have got. I'm going to heat it up and
make a roux out of it. This is in the event if you need to make this quicker than you
previously thought. So all we are going to do to make the roux we are going to take that
butter and just a little bit of flour here just a couple of table spoons probably. What
we are going to do is we are going to stir the flour in the butter into it takes on the
consistency similar to that of sand. I need more flour. Always add a little bit of flour
at a time just to get the right consistency. You don't want to dump a whole bunch in there
and then have to keep adding butter to it and then making too much roux. So what this
would do, this would basically create a binder, a transporter a vessel if you will for the
flour to go back to the soup. Otherwise you would get lumps of flour. Something that I
learned a long time ago from a old French chef that I have worked with is "what you
want to do is either put hot roux in cold soup or cold roux in hot soup". So it is always
one has to be hot and one has to be cold you cannot have it both ways. If you put hot roux
in hot soup or cold roux in cold soup you are going to get lumps. So look now how it
has a consistency of like that of wet beach sand. So what I'm going to do I'm going to
take this and put in on a plate. I'm going to stick it in the freezer for a couple of
minutes to cool it off and then I would show you how to break it up into the soup. To make
the soup thicken up that much quicker. You don't want to do this every time you only
want to do this in a hurry because/or when you are in a hurry because if you do this
every time you really need to make sure you have the flavor right before you do this.
Once you do this your soup is done. It is completely thicken up, it is ready to go.
You cannot really get a whole lot more flavor. You can obviously season it up with salt and
pepper but you cannot get much flavor out it. You can see our roux a nice thin layer
on the plate. No lumps it is going to go in the freezer for 3-5 minute and I would show
you how it looks like when it comes out.