Question

Which of the following is NOT an appropriate method for thickening a cream soup that is too thin?

a. reduce it by boiling
b. add a slurry
c. add a beurre manie
d. add a liaison

Answer 1

A liaison isn't the right choice for significantly thickening a cream soup; it's a delicate mixture for slight thickening and enrichment. Use alternatives like a roux, slurry, or pureed vegetables for better results.

Step-by-step explanation:

Adding a liaison is not an appropriate method for thickening a cream soup that is too thin because a liaison, which consists of egg yolks and cream, is meant to enrich and slightly thicken sauces or soups without changing their consistency dramatically.

It is very delicate and can also cause the soup to curdle if not used correctly. Instead, methods such as using a roux (a cooked mixture of flour and fat), a slurry (a mixture of cold water and flour, cornstarch, or arrowroot), or pureed vegetables can be more effective and direct for thickening a soup.