I can't wait to try the Cream of Spinach & Watercress Soup recipe! Very much enjoyed the new lesson on roux soups, and it seems easy enough. I do try to keep milk use to a minimum and I see from reading some previous posts (on a differnet soup recipe) that no-one has found great success with using soy products in place of dairy. Any point in trying one of the other milk substitues such as hemp or rice? Often these types can have a sweet taste (almond particulcarly) but perhaps it can be compensated for with seasonings? Otherwise I guess it's just a matter or toughing out a night or day of belly-ache. The soup looks too yummy not to try! Cheers!

Because of where I live, I can only buy UHT Milk (in Tetra-Paks). For my bechamel sauce and cream soups, I use 1 part whole UHT milk, to 1 part water in place of cream and it comes out fine. This would at least cut your overall milk intake, and the UHT milk alone is more digestible than regular milk. It would be worth checking into.

I agree, the flavour and texture of UHT milk is not as appetizing as regular milk, which is why I dilute it with water before putting it on cereal etc.. What I wouldn't give to have a tall glass of ice cold, Island Farms milk as shown in your video! The dairy products you show in your videos make me very homesick. I NEVER drink UHT milk straight, but find the flavour difference when used in soups and sauces quite negligible. It can be diluted for some recipes (soups would be an example) but if I am making an Alfredo Sauce, I use it full strength along with a little blonde roux to thicken. Even though I have to use UHT milk, I end up with some magnificent sauces. Giving credit where credit is due, without Rouxbe, I would be eating taro, breadfruit, eggplant, and turkey tail for survival. These homemade soups are a life saver. What is interesting is that the UHT milk that we buy in Micronesia is imported from the USA, (mostly Utah and Pennsylvania!)

Okay, I have to come clean and just admit, I have no idea what UHT milk is! Maybe it's something we here in California don't get? I should clarify, I am trying to avoid the dairy for gastrointestinal reasons, not for fear of exposure to hormones, or other ethical concerns (though, that sure isn't a bad idea either!). Too much milk or cream in a recipe really gives me trouble. But it tastes so good! On the Spinach & Watercress soup, would substituting any other spicy or bitter greens work as well? I seem to be able to grow rocket better than I can watercress, and it's not always easy to find locally. Thanks and Cheers!

Shirley, UHT Milk has been pasteurized or "Ultra Pasteurized" to about 160 degrees F which kills all bacteria. Regular Pasteurization only kills enough bacteria to keep you from getting a disease. UHT kills everything. Properly packaged UHT milk doesn't need refrigeration and has a shelf life of up to 6 months. It is very popular in Europe and parts of Asia. The flavour does change slightly from "fresh milk" because the high heat affects the sugars in the milk (caramelization), but is unnoticeable in hot chocolate, most cooking, etc. There are no preservative or additives. It is the UHT pasteurization and the Tetra Pak packaging that gives it the long shelf life. Because all bacteria is killed in the process, you may find it more digestible. As has been stated, it is hard to find in the USA. Because it does not need refrigeration, it may simply be sitting on a shelf somewhere, not necessarily in the refrigeration section of your grocer. You may have to ask if they carry it. The good news is that some "Organic Milk" is also Ultra Pasteurized and has certainly been much more accepted by the American market. You shouldn't have any trouble finding organic milk. Just check the labels to see if it has been Ultra Pasteurized. Some producers (Borden® for one) also produce Lactose Free Shelf Stable UHT Milk. If you are lactose intolerant or your stomach's reaction to milk is due to bacteria in the milk, one of these products may help.

Shirley, the other non diary milks you suggested would also work, you will of course just end up with a different flavor. This if of course not always a bad thing, sometime that is how one discovers a new flavour profile. You could even try using coconut milk as a non dairy substitution, but again this will totally change the flavor of this particular soup. And as mentioned in the lesson you could just make the soup using a veloute base rather than a bechamel base to omit the milk altogether. Hope this helps. Cheers!

What does "singer with the flour" mean?

Took ages, but not because it should but because guests turned up while I was making and they kept distracting me! Incredibly simple, but beautiful. The colour, the flavour, the texture. It looked really appetizing and I felt as though I was doing my body a service! I used good quality extra virgin olive oil rather than butter and it turned out beautifully, the roux was initially a bit thick but I adjusted with milk to eye and texture and then blended. It is very bland on its own, it DOES require seasoning but everyone thoroughly enjoyed it with some bread. Thanks! Shall become a staple and I´m already thinking of leaf variations

This soup turned out great: I made mine with chicken stock and garnished with a dollop of homemade crème fraîche and a spiral of Rouxbe's roasted tomato oil. The contrast of the bright green soup against the white and red garnishes was dramatic and beautiful. This soup definitely improves with something dairy in it. Although I was able to achieve an extremely smooth texture by blending in a Vitamix, the soup still had a subtly tannic mouthfeel which was eliminated once the crème fraîche was swirled in.