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Featured Cookbook
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Basic Herb Jelly
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Just Like Store-Bought Catsup
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15 Creamed Vegetable Soups
Book Description
Discover the fast, easy way to save and preserve fresh and healthy fruits, vegetables, and herbs with this indispensable guide. The Busy Person's Guide to Preserving Food is packed with time-saving tips and advice for freezing, canning, cold storage, and drying. Here is the most up-to-date information on preserving food in the shortest amount of time right at your fingertips.
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The Busy Person's Guide to Preserving Food : Easy Step-by-Step Instructions for Freezing, Drying, and Canning
Authors: Janet Chadwick
Date: January 1995
ISBN: 0882669001
Publisher: Storey Publishing, LLC
Paperback
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Many delicious, fresh summer soups can be made from vegetable purees. These soups can be served hot or cold, as appetizers or as the main meal. Either way they are quick and satisfying. They take just 10 to 15 minutes to make with prepared purees from fresh cooked, canned, or frozen cooked vegetables. On the chart below you will find suggested ingredients and amounts for fifteen different creamed vegetable soups. In each case, to make the puree, combine 3 cups of cooked vegetables with 1 cup of stock or water and puree in the blender. Purees for soup are best made with chicken stock, but vegetarians may wish to use water and increase the seasonings for extra flavor.
Each soup makes 4 servings
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Sauté the onion in butter until tender but not brown.
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Place in the blender with half of the puree and half of the cream or milk .Blend until smooth. Pour into a saucepan (or bowl, if to be eaten chilled). Blend the remaining ingredients; add to first half. Stir well. To serve warm, reheat just until piping hot.
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To serve cold, chill for several hours.
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3 cups Vegetable Puree |
Onion |
Butter |
Light Cream or Milk |
Seasonings |
| Beans, Green or Yellow |
1/4 cup |
1 tablespoon |
1 cup |
2 dashes Tabasco
1/4 teaspoon garlic powder
1/2 teaspoon basil
salt and pepper to taste |
| Beets |
1/2 cup |
1 tablespoon |
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1/4 teaspoon garlic powder
1 cup stock
1 tablespoon lemon juice
1/2 teaspoon celery salt
salt and pepper to taste
top with yogurt or sour cream |
| Broccoli and Cauliflower |
1/2 cup |
2 tablespoons |
1 cup |
4 ounces cheddar cheese
salt and pepper to taste |
| Cabbage |
1/4 cup |
1 tablespoon |
1 cup |
1/2 teaspoon celery salt
salt and pepper to taste
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| Carrots |
1/4 cup |
2 tablespoons |
1 cup |
1/4 teaspoon curry powder
salt and pepper to taste |
| Corn |
1/8 cup |
2 tablespoons |
1 cup |
1 cup diced chicken
1 tablespoon chopped chives,
salt and pepper to taste |
| Cucumbers |
1/2 cup |
2 tablespoons |
1 cup |
salt and pepper to taste
top with yogurt or sour cream |
| Greens |
1/4 cup |
2 tablespoons |
1 cup |
1/2 teaspoon cayenne
salt and pepper to taste,
top with yogurt or sour cream |
| Onions |
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2 tablespoons |
1 cup |
4 ounces cheddar cheese
1 tablespoon cooking sherry
salt and pepper to taste |
| Peas, Green or Sugar Snap |
2 tablespoons |
1/2 cup |
1 cup |
1/2 teaspoon tarragon
salt and pepper to taste |
| Summer Squash |
1 cup |
2 tablespoons |
1 cup |
1/2 teaspoon curry powder
salt and pepper to taste |
| Tomatoes |
1/2 cup |
2 tablespoons |
1 cup |
6 ounces American cheese
salt and pepper to taste |
| Winter Squash I |
1/4 cup |
2 tablespoons |
1 cup |
1/2 teaspoon cayenne
salt and pepper to taste |
| Winter Squash II |
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2 tablespoons |
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2 tablespoons brown sugar
1/2 teaspoon allspice
1/2 cup applesauce |
Tip: As with all soups, these are better if made ahead so that flavors can blend. All the soups can be garnished with chopped chives, parsley, croutons, bacon bits, yogurt, sour cream, or grated Parmesan cheese.
More From This Book:
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Basic Herb Jelly
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Just Like Store-Bought Catsup
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15 Creamed Vegetable Soups
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