Basic cream soup and variations
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Basic cream soup and variations
  Soups    Vegetables    Basics    Creams  
Last updated 6/12/2012 1:00:44 AM. Recipe ID 23966. Report a problem with this recipe.
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      Title: Basic cream soup and variations
 Categories: Soups, Vegetables
      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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Recipe ID 23966 (Apr 03, 2005)

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