Basic cream soup & variations
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Hard cooked egg yolks | |
| Basic cream soup recipe | ||
| 4 | cups | Tender asparagus tips |
Directions
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.