How do you thicken watery asparagus soup?

Answer 1

You don't want to add the cream until you have finished cooking everything else, lest it separate. Pull the asparagus mixture off the burner, and let it cool before introducing the cream. If you cool it to room temperature, you can just add the cream directly to the pot. If you plan on serving right away, add a little of the warmish soup mixture to the cream to temper it, then after mixing, you can add the cream to the pot. (Reheating the soup with the cream is not a problem.)

Answer 2

Add a thickening agent such as flour. Stir it in in small amounts, being careful not to get lumps. Sifting it in is best. Simmer the soup for fifteen minutes afterward. Watch it carefully -- if you get it too thick, add a SMALL amount of water -- so that it doesn't scorch.

Another way would be to add a couple of tablespoons of 10-minute rice and simmer until done, stirring occasionally.

Answer 3

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Answer 4

You can thicken pea soup with starches. Corn or potato starch would be recommended as they won't affect the taste as much as say flour. Just follow usage amounts on the box, bag or carton.

Answer 5

add butter