Basic Cream Soup And Variations Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Fresh vegetables, coarsley
CREAM OF CUCUMBER SOUP:,
-chopped,
4 cup: Cucumbers, peeled, seeded
4 tbsp: Flour,
-and diced,
5 cup: Chicken stock,
1/2 cup: Sour cream,
3 cup: Light cream,
Basic cream soup recipe,
5 tbsp: Butter,
CREAM OF LIMA BEAN SOUP:,
Salt and Pepper to taste,
4 cup: Lima beans,
CREAM OF CAULIFLOWER SOUP:,
4 tbsp: Crisply fried bacon crumbled,
4 cup: Cauliflower flowerets,
Basic cream soup recipe,
Paprika,
CREAM OF SPINACH SOUP:,
Basic cream soup recipe,
4 cup: Spinach, coarsely chopped
CREAM OF BROCCOLI SOUP:,
2: Hard cooked egg yolks,
5 cup: Broccoli,
Basic cream soup recipe,
A pinch or two of nutmeg,
CREAM OF ASPARAGUS SOUP:,
Basic Cream soup recipe,
4 cup: Tender asparagus tips,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp