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Basic Cream Soup and Variations Recipe

Basic Cream Soup and Variations recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Basic Cream Soup and Variations recipe  PDF



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.

Basic Cream Soup and Variations recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
768 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Basic Cream Soup and Variations recipe  PDF   Asparagus recipes RSS   New

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