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Basic Cream Soup And Variations

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

4 cups 948mlFresh vegetables - coarsley
4 tablespoons 60mlFlour
5 cups 1185mlChicken stock
3 cups 711mlLight cream
5 tablespoons 75mlButter
  Salt and pepper to taste
  Cream Of Cauliflower Soup
4 cups 584g / 20ozCauliflower flowerets
  Paprika
  Basic cream soup recipe
  Cream Of Broccoli Soup
5 cups 730g / 25ozBroccoli
  A pinch or two of nutmeg
  Basic cream soup recipe
  Cream Of Cucumber Soup
4 cups 948mlCucumbers - peeled, seeded
  Diced
1/2 cup 118mlSour cream
  Basic cream soup recipe
  Cream Of Lima Bean Soup
4 cups 640g / 22ozLima beans
4 tablespoons 60mlCrisply fried bacon crumbled
  Basic cream soup recipe
  Cream Of Spinach Soup
4 cups 584g / 20ozSpinach - coarsely chopped
2   Hard cooked egg yolks
  Basic cream soup recipe
  Cream Of Asparagus Soup
4 cups 948mlTender asparagus tips

Recipe Instructions

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.

Source:
Sandy Vasquez of Honduras and Miami, FL,

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