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.