Basic Cream Soup And Variations
Serves:
Ingredients:
4
4
c
4
Flour
5
Chicken stock
3
Light cream
5
4
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
Method:
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.