Cream! A roux is mostly a thickener (esp. if you aren't toasting it to brown), and I doubt you'd need to thicken a potato soup. Cream will give you a silky mouthfeel and texture and richness...which is what I assume you are looking for. P.S. - Mods are bound to kick this over to the Home Cooking board at some point...
Thread: Roux (sp?) or heavy cream?  |
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Started 1 month, 2 weeks ago by samsammys
I'm not worried about calories or fat I'm asking about flavor and texture. Which is best for a potato soup?
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samsammys replied 1 month, 2 weeks ago
no problem if they do kick it...I just needed an answer....it's what's for dinner!!! Thanks!!
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