So I had an issue the other night. I was making a bean and kale soup. I didn't use anyones recipe and was going totally off the cuff. End result was delicious. The only thing that bummed me out, was that I couldn't find or think of a good way to thicken the soup. For this type of rustic soup I didn't want to go swirling in corn starch and I was doing Parmesan in the bowls, so that helped. I also did a few cups of purée which didn't result in a very attractive look. What would be a good way to retain te look I want but get a little more body? I didn't want to do straight reduction for obvious yield reasons, an also I didn't just want to be eating a hot but sort of liquidy kale salad!
Any help is appreciated.