Basic Cream Soup & Variations
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetables
fresh, coarsely chopped |
|
| 60 | ml |
all-purpose flour
|
|
| 1.2 | l |
chicken broth
|
|
| 710 | ml |
light cream (half&half)
|
|
| 75 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Cream of cauliflower soup | |||
| 946 | ml |
cauliflower florets
|
|
| 1 | x |
paprika
|
*
|
| Cream of broccoli soup | |||
| 1.2 | l |
broccoli florets
|
|
| 1 | pinch |
nutmeg
or two |
*
|
| Cream of cucumber soup | |||
| 946 | ml |
cucumbers
peeled, seeded and diced |
|
| 118 | ml |
sour cream
|
|
| Cream of lima bean soup | |||
| 946 | ml |
lima beans
|
|
| 60 | ml |
bacon
crisply fried and crumbled |
*
|
| Cream of spinach soup | |||
| 946 | ml |
spinach
coarsely chopped |
|
| 2 | each |
egg yolks
hard cooked |
*
|
| Cream of asparagus soup | |||
| 946 | ml |
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.
