Nutritious and delicious starch-based thick soups are made by cooking starchy vegetables, legumes or grains together with a liquid. These healthy soups are appreciated around the world and are often filling enough to be served as a satisfying meal on their own.
Some classic examples include Italian bean and kale, French leek and potato, Middle-Eastern or Indian lentil, Mexican black bean and the ever-so-comforting split pea and ham.
Get some creative inspiration from the short video “Starch-Based Thick Soup Components” (one step in a series of lessons on soups) and learn some of the techniques behind creating robust starch-based thick soups. (Public access expires January 9, 2013.)
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Have a Hearty New Year!
The Rouxbe Online Cooking School Team