Basic Cream Soup And Variations

* Exported from MasterCook *

BASIC CREAM SOUP AND VARIATIONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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