Basic Cream Soup And Variations

Directions

1. BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 c. of the stock. Cook over medium heat till the vegetable is tender. Set aside 1/2 c. choice pcs of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or possibly press through a strainer. Heat the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 min. Stir in the pureed vegetable and the remaining 2 c. of chicken stock, and simmer for 3 min more.
2. Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve warm or possibly cool.
3. Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup.
4. Garnish with reserved cauliflower and a sprinkle of paprika. Serve warm or possibly cool.
5. Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets.
6. Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with nutmeg sprinkled on top.
7. Cream Of Cucumber Soup: Reserve 1/2 c. diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 min. Proceed as directed in Basic cream soup recipe. Serve warm or possibly cool with a dollop of lowfat sour cream in the center of each bowl.
8. Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup recipe but don't reserve any lima beans. Serve warm, garnished with crumbled bacon.
9. Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe, but don't reserve any spinach. Serve warm or possibly cool, garnished with hard-cooked egg yolks forced through a fine sieve.
10. Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup recipe.
11. Garnish with reserved asparagus tips and Pumpernickel croutons. Serve warm or possibly cool.