Basic Cream Soup and Variations

⁽¹⁾

great soup even my little ones 4 & 6 loved it.

50 minutes Prep: 20 minutes Cook: 30 minutes

409 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

4	cups	vegetables	fresh, coarsely chopped
4	tablespoons	flour, all-purpose
5	cups	chicken broth
3	cups	light cream
5	tablespoons	butter
1	x	salt and black pepper	to taste

Cream of cauliflower soup
4	cups	cauliflower florets
1	x	paprika

Cream of broccoli soup
5	cups	broccoli florets
1	pinch	nutmeg	or two

Cream of cucumber soup
4	cups	cucumbers	peeled, seeded and diced
1/2	cup	sour cream

Cream of lima bean soup
4	cups	lima beans
4	tablespoons	bacon	crisply fried and crumbled

Cream of spinach soup
4	cups	spinach	coarsely chopped
2	each	egg yolks	hard cooked

Cream of asparagus soup
4	cups	asparagus spears	tendre tips

Directions

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.

Reviews

great soup even my little ones 4 & 6 loved it.
about 1 year ago by mrsbtaylor

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Nutrition Facts

Serving Size 477g

Amount per Serving

Calories 409 53% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 14.0g	71%
Trans Fat 0.0g
Cholesterol 71mg	24%
Sodium 295mg	12%
Total Carbohydrate 36.0g	12%
Dietary Fiber 8.0g	32%
Sugars 7.0g
Protein 14.0g	28%

Vitamin A	82%		Vitamin C	59%
Calcium	16%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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