basic cream soup & variations

Categories
Soups
Vegetables
Yield
6 Servings
MeasureIngredient
4 cups Fresh vegetables, coarsley chopped
4 tablespoons Flour
5 cups Chicken stock
3 cups Light cream
5 tablespoons Butter
  Salt and Pepper to taste
4 cups Cauliflower flowerets
  Paprika
  Basic cream soup recipe
5 cups Broccoli
  A pinch or two of nutmeg
  Basic Cream soup recipe
4 cups Cucumbers, peeled, seeded and diced
½ cup Sour cream
  Basic cream soup recipe
4 cups Lima beans
4 tablespoons Crisply fried bacon crumbled
  Basic cream soup recipe
4 cups Spinach, coarsely chopped
Hard cooked egg yolks
  Basic cream soup recipe
4 cups Tender asparagus tips

CREAM OF CAULIFLOWER SOUP: CREAM OF BROCCOLI SOUP: CREAM OF CUCUMBER SOUP: CREAM OF LIMA BEAN SOUP: CREAM OF SPINACH SOUP: CREAM OF ASPARAGUS SOUP: BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 cups of the stock. Cook over medium heat until the vegetable is tender. Set aside ½ cup choice pieces of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or press through a strainer. Melt the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining 2 cups of chicken stock, and simmer for 3 minutes more.

Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup. Garnish with reserved cauliflower and a sprinkle of paprika.

Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets. Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with nutmeg sprinkled on top.

Cream Of Cucumber Soup: Reserve ½ cup diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 minutes. Proceed as directed in Basic cream soup recipe. Serve hot or cold with a dollop of sour cream in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup recipe but do not reserve any lima beans. Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe, but do not reserve any spinach. Serve hot or cold, garnished with hard-cooked egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup recipe. Garnish with reserved asparagus tips and Pumpernickel croutons. Serve hot or cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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