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Basic Cream Soup and Variations misc.consumers.frugal-living/Marinanne (2002) Servings: 6
4 cups fresh vegetables, coarsely chopped 4 tbsp flour 5 cups chicken stock 3 cups light cream 5 tbsp butter salt and pepper to taste
CREAM OF CAULIFLOWER SOUP: 4 cups cauliflower flowerets paprika basic cream soup recipe
CREAM OF BROCCOLI SOUP: 5 cups broccoli a pinch or two of nutmeg Basic Cream Soup recipe
CREAM OF CUCUMBER SOUP: 4 cups cucumbers, peeled, seeded -and diced 1/2 cup sour cream Basic Cream Soup recipe
CREAM OF LIMA BEAN SOUP: 4 cups lima beans 4 tbsp crisply fried bacon crumbled Basic Cream Soup recipe
CREAM OF SPINACH SOUP: 4 cups spinach, coarsely chopped 2 hard cooked egg yolks Basic Cream Soup recipe
CREAM OF ASPARAGUS SOUP: 4 cups tender asparagus tips pumpernickel croutons Basic Cream Soup recipe
BASIC CREAM SOUP:
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 1/2 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 1/2 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.
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