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Can someone recommend the best way to keep my (cream-based) broccoli soup from turning brown?

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Can someone recommend the best way to keep my (cream-based) broccoli soup from turning brown?

Jack Barber | Sep 6, 2008 11:22 AM

Corn starch? Steaming? Tips on a specific method would be much-appreciated.

When I follow the basic Bittman cream-vegetable soup recipe -- simmering in stock -- it always ends up brownish. Tastes ok but unappetizing appearance.

Thx for the help.

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