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