Recipe: 15 Creamed Vegetable Soups (blender, make ahead)

15 CREAMED VEGETABLE SOUPS

"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."

In the lists below you will find suggested ingredients and amounts for fifteen different creamed vegetable soups. Each soup makes 4 servings

TO MAKE THE PUREE:
In each case, to make the puree, combine 3 cups of cooked vegetables with 1 cup of broth or water and puree in the blender. Purees for soup are best made with chicken broth, but vegetarians may wish to use water and increase the seasonings for extra flavor.

TO MAKE THE SOUP:
Saute the onion in butter until tender but not brown.

Place the sauteed onions 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:
To serve warm, reheat just until piping hot. To serve cold, chill for several hours.

All the soups can be garnished with chopped chives, parsley, croutons, bacon bits, yogurt, sour cream, or grated Parmesan cheese.

TIP: As with all soups, these are better if made ahead so that flavors can blend.

VARIATIONS:

CREAM OF GREEN BEAN SOUP
3 cups green bean or yellow bean puree
1/4 cup onion
1 tablespoon butter
1 cup light cream or milk
2 dashes Tabasco
1/4 teaspoon garlic powder
1/2 teaspoon basil
Salt and pepper to taste

CREAM OF BEET SOUP
3 cups beet puree
1/2 cup onion
1 tablespoon butter
1/4 teaspoon garlic powder
1 cup broth
1 tablespoon lemon juice
1/2 teaspoon celery salt
Salt and pepper to taste
Top with yogurt or sour cream

CREAM BROCCOLI OR CAULIFLOWER SOUP
3 cups broccoli or cauliflower puree
1/2 cup onion
2 tablespoons butter
1 cup light cream or milk
4 ounces cheddar cheese
Salt and pepper to taste

CREAM OF CABBAGE SOUP
3 cups cabbage puree
1/4 cup onion
1 tablespoon butter
1 cup light cream or milk
1/2 teaspoon celery salt
Salt and pepper to taste

CREAM OF CARROT SOUP
3 cups carrot puree
1/4 cup onion
2 tablespoons butter
1 cup light cream or milk
1/4 teaspoon curry powder
Salt and pepper to taste

CREAM OF CORN SOUP
3 cups corn puree
1/8 cup onion
2 tablespoons butter
1 cup light cream or milk
1 cup diced chicken
1 tablespoon chopped chives
Salt and pepper to taste

CREAM OF CUCUMBER SOUP
3 cups cucumber puree
1/2 cup onion
2 tablespoons butter
1 cup light cream or milk
Salt and pepper to taste
Top with yogurt or sour cream

CREAM OF GREENS SOUP
3 cups pureed greens
1/4 cup onion
2 tablespoons butter
1 cup light cream or milk
1/2 teaspoon ground cayenne pepper
Salt and pepper to taste,
Top with yogurt or sour cream

CREAM OF ONION SOUP
3 cups onion puree
2 tablespoons butter
1 cup light cream or milk
4 ounces cheddar cheese
1 tablespoon cooking sherry
Salt and pepper to taste

CREAMY PEA SOUP
3 cups green pea or sugar snap pea puree
1/2 cup onion
2 tablespoons butter
1 cup light cream or milk
1/2 teaspoon tarragon
Salt and pepper to taste

CREAM OF SUMMER SQUASH SOUP
3 cups summer squash puree
1 cup onion
2 tablespoons butter
1 cup light cream or milk
1/2 teaspoon curry powder
Salt and pepper to taste

CREAM OF TOMATO SOUP
3 cups pureed tomatoes
1/2 cup onion
2 tablespoons butter
1 cup light cream or milk
6 ounces American cheese
Salt and pepper to taste

CREAM OF WINTER SQUASH SOUP I
3 cups winter squash puree
1/4 cup onion
2 tablespoons butter
1 cup light cream or milk
1/2 teaspoon ground cayenne pepper
Salt and pepper to taste

CREAM OF WINTER SQUASH SOUP II
3 cups winter squash puree
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon allspice
1/2 cup applesauce

Source: The Busy Person's Guide to Preserving Food by Janet Chadwick