Basic Cream Soup & Variations

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 ½ cup choice pieces of cooked vegetables to use as a garnish.

Purée 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 puréed 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 ½ 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.