Roux Cream Base for Chowders, Soups, and Sauces

Nota Bene: The amount of the ingredients above is determined by how big a pot of soup you are making. It’s easily adjustable by adding more stock to your soup pot.

In a saucepan make a roux: melt butter then add flour by the tablespoon and whisk over medium-low heat. Continue adding flour until you have a very thick crumbly paste. Be careful not to burn the bottom, but continue to toast the flour and butter over low heat for another 3-4 minutes while whisking. Begin to drizzle in cream while continuing to whisk out any lumps. Once all the cream has been added (keep whisking!) and heats up (may need to increase the heat a little) the mixture should begin to get very thick and pull away from the side of the pan . Once the cream becomes almost solid add to the soup and stir until completely combined with the soup.