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Basic Cream Soup and VariationsRecipe : Basic Cream Soup and Variations
Procedure :
4 c Fresh vegetables, coarsley -chopped 4 tb Flour 5 c Chicken stock 3 c Light cream 5 tb Butter Salt and Pepper to taste CREAM OF CAULIFLOWER SOUP: 4 c Cauliflower flowerets Paprika Basic cream soup recipe CREAM OF BROCCOLI SOUP: 5 c Broccoli A pinch or two of nutmeg Basic Cream soup recipe CREAM OF CUCUMBER SOUP: 4 c Cucumbers, peeled, seeded -and diced 1/2 c Sour cream Basic cream soup recipe CREAM OF LIMA BEAN SOUP: 4 c Lima beans 4 tb Crisply fried bacon crumbled Basic cream soup recipe CREAM OF SPINACH SOUP: 4 c Spinach, coarsely chopped 2 Hard cooked egg yolks Basic cream soup recipe CREAM OF ASPARAGUS SOUP: 4 c Tender asparagus tips 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 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. Posted by Pat Stockett. Courtesy of Fred Peters. |
