Soup Season!
Posted on Jan. 1, 2013 by Chef Jeff Igel
Q. How do you correct a creamy soup when it has become too watery? — Jessica, Cleveland A. Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was READ MORE