thickening agent for "cream" of onion soup?

[Zaphirah]

Just made super yummy "cream of onion soup".
I threw 3/4c soaked almonds, one whole green onion, and 1/2-1T of miso, and a dash of Bragg in the blender with a couple cups of water. I'm straining it thru a nut mylk bag as we speak. It tastes totally yummy, but I was thinking it would less like mylk and more like soup if I could come up with a way to thicken it. I was thinking of defrosting corn and blending it in the blender. I think it will be chunky, which I don't mind, but I was wondering if you rawesome super-slueths could help me uncover something else. (I don't want to use any more nuts).

[k8sl8]

I think the corn sounds great. LOVE cream of corn soup. Maybe next time a bit less water too and it will probably thicken a bit as it sits as nut things usually do.

Avocado would also work probably.

[Zaphirah]

oh AVO-yes! See? I knew someone would think of something I hadn't! Do you think it will turn the soup an icky brown color? I don't care. This soup is SOOO simple and yummy. Maybe I will do both-avo and a little corn. Thanks.

[DebB]

I'm wondering if you might like to use cashews instead of almonds then you don't have to strain it. The corn chowder recipe I make uses cashews. *Ü*

[k8sl8]

I'm wondering if you might like to use cashews instead of almonds then you don't have to strain it. The corn chowder recipe I make uses cashews. *Ü*

LOL. I read it and didn't even catch that! I use cashews as well. LOVE them. Sometimes I throw in a few pinenuts, too. Nice and creamy.

[Shels]

Soaked cashews are the fool-proof method, and I believe there is a way to use avocados as well. Whenever I try with avocado though I just end up with a pudding. :p

[revdrcyn]

Young Coconut Meat - I use it lots of "creamy" soups

[Zaphirah]

I used 1/2 an avo and 1/4c of corn. AWESOME!!!:D

[DebB]

That sounds soooo good right now Zaphirah! *Ü*

[RawKnitster]

Carrageenan. I keep a jar in the fridge almost all the time. Have you used Irish Moss before? Carrageenan is Irish Moss that has been cleaned and soaked for 24 hours, then drained, chopped and blended with an equal amount of water. It sets up into a gel. Keeps for at least a week. Add a spoonful or three to anything you want to thicken without adding flavor. Plus you get the benefits of seaweed in your soup (or smoothie).