Basic Cream Soup And Variations Recipe - Cooking Index
Basic Cream Soup And Variations Recipe - Cooking Index
| 4 cups | 948ml | Fresh vegetables - coarsley |
| 4 tablespoons | 60ml | Flour |
| 5 cups | 1185ml | Chicken stock |
| 3 cups | 711ml | Light cream |
| 5 tablespoons | 75ml | Butter |
| Salt and pepper to taste | ||
| Cream Of Cauliflower Soup | ||
| 4 cups | 584g / 20oz | Cauliflower flowerets |
| Paprika | ||
| Basic cream soup recipe | ||
| Cream Of Broccoli Soup | ||
| 5 cups | 730g / 25oz | Broccoli |
| A pinch or two of nutmeg | ||
| Basic cream soup recipe | ||
| Cream Of Cucumber Soup | ||
| 4 cups | 948ml | Cucumbers - peeled, seeded |
| Diced | ||
| 1/2 cup | 118ml | Sour cream |
| Basic cream soup recipe | ||
| Cream Of Lima Bean Soup | ||
| 4 cups | 640g / 22oz | Lima beans |
| 4 tablespoons | 60ml | Crisply fried bacon crumbled |
| Basic cream soup recipe | ||
| Cream Of Spinach Soup | ||
| 4 cups | 584g / 20oz | Spinach - coarsely chopped |
| 2 | Hard cooked egg yolks | |
| Basic cream soup recipe | ||
| Cream Of Asparagus Soup | ||
| 4 cups | 948ml | 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.
Source:
Sandy Vasquez of Honduras and Miami, FL,
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