A Matter of Technique

@Modestah (11192)
United States
March 4, 2008 5:37pm CST
So, you want to make a cream based soup - you would like to sautee up some onions and celery for it. Do you add the chopped veggies to the melted butter that will make your white sauce, before you add the flour - or do you sautee them seperately and add afterwards?
2 people like this
4 responses
@lilybug (21148)
• United States
5 Mar 08
I have done it both ways. Either way works. I usually saute the vegetables and then make my white sauce with the veggies still in the pan. To me it saves a step and it turns out just fine.
@Modestah (11192)
• United States
5 Mar 08
this is how I do it too - just a difference of opinion between a friend and myself - was curious how others do it.
@MsTickle (24962)
• Australia
10 Mar 08
How about you sautee the veges then put them aside, continue with the flour etc then pop the veges back in at a suitable time.
@theprogamer (10539)
• United States
5 Mar 08
I just make the base and add the vegetables from there. The veggies are done to soft perfection. I also have to add I've done flour based soups but I prefer more milk/cream bases for white soups (chowders, mushroom soups).
@coffeeshot (3786)
• Australia
4 Mar 08
Personally, I would sautee the onion and celery with the butter that will make the white sauce. I think this will really bring out the flavour of the onion and celery. I really can't see a poroblem with having the vegies in the white sauce mix. So for maximum flavour, saute with the butter. Unless anyone else suggests anything otherwise?