Basic cream soup and variations

 
                      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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