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Title: Basic Cream Soup and Variations
Categories: Soup Vegetable
Yield: 6 Servings
| 4 | c | Fresh vegetables, coarsley chopped |
| 4 | tb | Flour |
| 5 | c | Chicken stock |
| 3 | c | Light cream |
| 5 | tb | Butter |
| Salt and Pepper to taste | ||
| CREAM OF CAULIFLOWER SOUP: | ||
| 4 | c | Cauliflower flowerets |
| Paprika | ||
| Basic cream soup recipe | ||
| CREAM OF BROCCOLI SOUP: | ||
| 5 | c | Broccoli |
| A pinch or two of nutmeg | ||
| Basic Cream soup recipe | ||
| CREAM OF CUCUMBER SOUP: | ||
| 4 | c | Cucumbers, peeled, seeded and diced |
| 1/2 | c | Sour cream |
| Basic cream soup recipe | ||
| CREAM OF LIMA BEAN SOUP: | ||
| 4 | c | Lima beans |
| 4 | tb | Crisply fried bacon crumbled |
| Basic cream soup recipe | ||
| CREAM OF SPINACH SOUP: | ||
| 4 | c | Spinach, coarsely chopped |
| 2 | Hard cooked egg yolks | |
| Basic cream soup recipe | ||
| CREAM OF ASPARAGUS SOUP: | ||
| 4 | c | Tender asparagus tips |
BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe
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.
Posted by Pat Stockett. Courtesy of Fred Peters.
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