Methods for making homemade soup
Pureed - Do you have a food processor or blender? If so, you can create a simple pureed soup.
Root vegetables release starch during cooking, thickening your soup without needing flour. Pulses, such as beans and lentils, do the same.
Then blitzing the hot mixture in your food processor creates a smooth soup. If you like a little texture, don't put all the soup in the processor.
Made too much? Most pureed homemade soup recipes will freeze well for later.
Creamed - Don't despair if you over-puree your soup. You can thicken it up again by adding a little cream. If freezing the soup, leave the cream to add after you defrost it.
If you are starting a creamed soup from scratch you will need to make a roux. This is a paste made from fat, liquid and flour. Of course we need to use gluten free flour here.
Broths - Simmer vegetables, fish or meat in liquid and you have a broth. This is again a simple method of soup making! The only downside is it needs long, slow cooking.
Consommés - The budding gluten free chef can then clarify this broth to make a consomme. This results in a crystal clear liquid.
Again it requires slow simmering, not boiling, to intensify the flavor. After this the broth will need straining to remove any impurities. A raft of whipped egg whites is then floated on top to catch any remaining particles.