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.