How to Prepare a Rue for Soups

You should use 1/3 cup of flour for every gallon of soup you want to make.

Thick soups, like spicy etouffee, begin with a rue or roux. This type of soup base is easy to prepare in your own kitchen using the right ingredients and tools. You can use this cooking technique to get a blond, medium or dark rue base. Begin your gumbo or vegetable soup with a thick, tasty base loaded with chopped vegetables and spices. Jar rue is available at specialty grocery stores but mastering this easy cooking style is not difficult. Does this Spark an idea?

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Heavy pot
1/2 cup of vegetable oil
1/2 cup of all-purpose flour
Wire whisk
Wooden spoon

Instructions

- 1
  
  Pour 1/2 cup of vegetable oil in heavy pot. Heat the oil over low heat.
- 2
  
  Sprinkle 1/2 cup of all purpose flour into the hot oil. Whisk the oil and vegetable together with a wire whisk to make a paste.
- 3
  
  Blend the ingredients over a low heat until the rue becomes the color you want. This should take between 5 to 15 minutes.
- 4
  
  Take care not to let the rue burn or it will be ruined and will not be able to be used for the soup. Stir it constantly, until it is done. To tell if it is done, taste a small sample and make sure that it no longer has the taste of raw flour.