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Basic Cream Soup and Variations

 

160

Yield

10

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

4 cups vegetables
fresh, coarsely chopped
4 tablespoons all-purpose flour
5 cups chicken broth
3 cups light cream (half&half)
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
½ 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
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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 41952% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 304mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 32%
Sugars g
Protein 30g
Vitamin A 103% Vitamin C 114%
Calcium 18% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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