Always add cornflower to any recipe by first making a thin paste in cold water. Cornflower is an excellent thickening agent to add body to any soup. If not available maida can also be used, similarly. Only the transparency of clear soups will not be there.Never over-boil soups as they lose their colour and body. Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.
Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies.
Toast a few slices of bread till crisp. Grind into fine bread crumbs. Store in a tight glass jar. Use as a handy thickener for gravies, soups, etc., if they feel too watery.
