3,650 whipped cream recipes

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.

Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.

Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.

Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Potato cheese soup puréed silky smooth with sharp cheddar, heavy cream, and fresh dill stirred in at the end. Rich, velvety, and done in 45 minutes.