Basic Cream Soup And Variations

Recipe Ingredients

• 4.00 4 c
• 4.00 Flour
• 5.00 Chicken stock
• 3.00 Light cream
• 5.00 4 Butter
• Salt and Pepper to taste
• CREAM OF CAULIFLOWER SOUP:
• 4.00 c Cauliflower flowerets
• Paprika
• Basic cream soup recipe
• CREAM OF BROCCOLI SOUP:
• 5.00 c Broccoli
• A pinch or two of nutmeg
• Basic Cream soup recipe
• CREAM OF CUCUMBER SOUP:
• 4.00 c Cucumbers, peeled, seeded
• -and diced
• 0.50 c Sour cream
• Basic cream soup recipe
• CREAM OF LIMA BEAN SOUP:
• 4.00 c Lima beans
• 4.00 tb Crisply fried bacon crumbled
• Basic cream soup recipe
• CREAM OF SPINACH SOUP:
• 4.00 c Spinach, coarsely chopped
• 2.00 Hard cooked egg yolks
• Basic cream soup recipe
• CREAM OF ASPARAGUS SOUP:
• 4.00 c Tender asparagus tips

Recipe 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.

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