Rich and delicious, nothing says “mmmmm” like a nice hot bowl of cream soup. Served with warm bread and butter, it’s not only easy to make, but satisfying to everyone in your family. Always keep LDF cream on hand; add whatever vegetables are available, and turn a quick meal into a memorable event!
4 cups of any fresh vegetables, coarsely chopped
4 tablespoons flour
5 cups chicken stock
3 cups LDF Half and Half
5 tablespoons butter
Salt and pepper to taste
Peel the vegetables, if necessary, and coarsely chop. Place in a saucepan with 3 cups of the stock. Cook over medium heat until the vegetables are tender. Set aside 1/2 cup choice pieces of cooked vegetables to use as a garnish. Puree the remaining cooked vegetables 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 cook until smooth. Slowly stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes, until mixture is thickened. Stir in the pureed vegetables and the remaining 2 cups of chicken stock, and simmer for 3 minutes more. Adjust the seasonings to taste and serve in individual bowls garnished with the reserved cooked vegetable. Serve hot or cold.
Variations:
Prepare soup as directed above and add one of the following ingredients:
Cream of Cauliflower Soup:
4 cups of cauliflower flowerets
Paprika
Prepare soup as directed in the basic cream soup, using cauliflower as some of the vegetables in the basic soup recipe. Reserve cooked cauliflower, and add to the cream soup. Garnish with reserved cauliflower and a sprinkle of paprika.
Cream of Broccoli Soup:
5 cups of broccoli
Nutmeg, if desired
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 Asparagus Soup:
4 cups of tender asparagus tips and croutons
Prepare soup as directed in the basic cream soup recipe. Garnish with reserved asparagus tips and croutons.
Cream of Cucumber Soup:
4 cups of cucumbers, peeled, seeded, and diced
1/2 cup sour cream
Reserve 1/2 cup diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 minutes. Proceed as directed in the basic cream soup recipe. Serve hot or cold with a dollop of sour cream in the center of each bowl.
Cream of Spinich Soup:
4 cups coarsely chopped spinach
2 hard-cooked egg yolks
Bacon bits for garnish
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. Garnish with bacon bits, if desired.
Recipes by Ruth Burkardt http://fp.enter.net/~rburk/soups/soupsides/soupsides.htm
Mooo News 2007