This is a recipe for a creamy soup base for a 2.5-liter batch of soup, assuming 1 litre (ish) of vegetables and protein. This base will be slightly thick and perfect for adding other ingredients or flavors.
Creamy Base for Soup
Adapt this as needed. Leave adding extra herbs and spices until the soup is partially cooked,
Servings: 8
Cost: £2
Ingredients
- Butter: 30g
- Flour: 30g about 1/3 cup
- Milk: 500 ml
- Water: 1 litre to dilute the milk
- Stock Cube: 2 cubes chicken, vegetable, or beef, as desired
- Black Pepper: 1/2 tsp adjust to taste
Instructions
Make a roux:
- Melt the butter in a large pot over medium heat.
- Add the flour, whisking constantly to form a smooth paste. Cook for 1–2 minutes to remove the raw taste of the flour.
Gradually add liquid:
- Slowly pour in the milk, about 1/4 cup at a time, whisking constantly to prevent lumps.
- Once all the milk is incorporated and the mixture is smooth, gradually add the water in the same manner, whisking to maintain consistency.
Add the stock cubes:
- Crumble the stock cubes into the soup base and stir until fully dissolved. This will provide seasoning and depth of flavor.
Season and simmer:
- Add the black pepper, adjusting the quantity to your taste. Stir well.
- Let the soup simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly and has a creamy consistency.
Notes
Notes:
- If the soup is too thick, you can add more water to adjust the consistency.
- This base can be used as-is or customized with vegetables, proteins, or spices to create a full soup.
