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1
The Soup Base.
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2
Saute the onion or leek slowly with the butter in a heavy-bottomed covered saucepan, for 7 to 8 minutes, until tender and translucent.
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3
Blend in the flour and cook slowly 2 or 3 minutes, stirring.
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4
Off heat, gradually whisk in the hot stock.
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5
Bring to the simmer over moderate heat, and whisk in the milk.
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6
The Mushrooms.
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7
Blend in the mushrooms and dried tarragon, and simmer 20 minutes, stirring frequently to prevent scorching.
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8
Stir in optional cream, simmer briefly, then season to taste, adding drops of lemon juice if needed.
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9
Garnish with tarragon sprigs, or with sauteed mushroom slices floated on each serving.
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10
CREAM OF BROCCOLI SOUP.
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11
Prepare the soup base as described above.
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12
Meanwhile, separate the small buds and stems from 1 or 2 heads of broccoli (about 1 1/2 pounds) and set them aside.
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13
Peel and slice the stems, and boil them over 1/2 inch of water (page 25).
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14
Puree them in a food processor with 1 cup of the soup base, then fold into the remaining soup.
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15
Simmer the reserved tender buds briefly in the broccoli-boiling liquid; refresh in cold water to set color; drain, and set aside; just before serving, reheat briefly in a tablespoon of butter.
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16
Rapidly boil down the cooking liquid until reduced to 1/2 cup, and add to the soup base.
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17
When ready to serve, heat soup to the simmer, stirring, for 2 to 3 minutes with up to 1/2 cup of heavy cream or sour cream.
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18
Correct seasoning and serve, decorating each portion with broccoli buds.
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19
CREAM OF ASPARAGUS SOUP.
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20
Boil 2 pounds peeled fresh asparagus spears until almost tender (page 24).
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21
Refresh in cold water and cut off about 2 tender inches at the tip of each spear.
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22
Cut the bud ends off each tip, slice buds in half or quarters, and reserve for garnishsauteing them briefly in butter before serving.
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23
Reserve the rest of the tips to puree later, and chop up the remaining stalks.
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24
Add these stalks to cook with the onions for the soup base, and puree the finished soup base through a vegetable mill to eliminate coarse asparagus strings.
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25
Puree the reserved tips (not buds!)
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26
and add to the soup base.
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27
Simmer with 1/2 cup or so of heavy cream or sour cream, correct seasoning, and top each portion with the sauteed asparagus buds.
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28
CREAM OF CARROT SOUP.
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29
Trim and peel 8 medium-size carrots.
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30
Reserve one for garnish.
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31
Chop the rest roughly and add them to cook with the onions in the soup base.
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32
Shave reserved carrot into strips with a vegetable peeler; steam over boiling water several minutes until tender.
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33
Decorate each serving with a cluster of warm carrot strips.
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34
OTHER VARIATIONS.
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35
Adapt other vegetables such as spinach, parsnips, celery, broccoli to the same system, and see also the next section using a rice puree.
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36
This is unpasteurized heavy cream allowed to ferment naturally.
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37
You can simulate it either by blending 1 tablespoon of sour cream into a cup of heavy cream and allowing it to ferment and thicken at room temperature, or by whisking together equal amounts of sour cream and heavy cream until thickened.
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38
The cream will keep for a week under refrigeration.
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39
To prevent a skin from forming on the surface of flour-thickened soups and sauces, stir them up every few minutes.
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40
Or, to keep longer, float a film of milk or stock on the surface by filling a large spoon with the liquid, laying the spoon flat on the surface as you tip it, then spreading the liquid over the surface with the back of the spoon.
