Continuing on from last week's article.
NATURALLY THICKENED SOUPS: POTAGES
In the second method you start making the soup by cooking the flavor-determining ingredients and flavor builders in the liquid. You add a cold flour-butter thickener toward the end of the cooking. Beurre manie is the thickener most commonly used, so we'll call this the beurre manie method.
A close examination of a soup made by the two methods will give you a better understanding of the methods and the special techniques involved in each.
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