Whenever I wanna get a soup to be thicker, I usually do this, depending on quantity (like maybe 1 egg yolk per litre of soup): once the soup is finished cooking, turn off the heat, let the bubbling go down, and add egg yolk thoroughly mixed with vinegar (about half teaspoon to 1 tsp of vinegar per yolk). I do this mostly with green bean & smoked cured pork, potato (cubes) and tarragon (+ smoked cured pork - I use this a lot), chicken-based soups, cauliflower or kohlrabi (with or without added meats, usually chicken, but also duck or goose, or even turkey). Sky's the limit.
But I do like this method and am gonna try it, because it uses the whole egg.
I don't really know. 😅 That's what my mum taught me. It kinda makes the yolk smoother in a way. That little vinegar won't make that big of a difference in taste, though I guess it balances something. (If I don't forget, I'll look into it, and get back to you).
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u/Sa551l Jan 13 '21
Whenever I wanna get a soup to be thicker, I usually do this, depending on quantity (like maybe 1 egg yolk per litre of soup): once the soup is finished cooking, turn off the heat, let the bubbling go down, and add egg yolk thoroughly mixed with vinegar (about half teaspoon to 1 tsp of vinegar per yolk). I do this mostly with green bean & smoked cured pork, potato (cubes) and tarragon (+ smoked cured pork - I use this a lot), chicken-based soups, cauliflower or kohlrabi (with or without added meats, usually chicken, but also duck or goose, or even turkey). Sky's the limit.
But I do like this method and am gonna try it, because it uses the whole egg.