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need to know to make spectacular soups
continued from page 3
creamy soup: cream
of whatever soup
Naughty, bring-on-the-fatty-goodness, real cream soups are undeniably
delicious. This recipe makes a
beautifully creamy soup that’s just thick enough to give it body –
if you like a really thick soup but don’t want to add more cream, you
can add one diced russet potato along with the 4 cups of veggie.
2 tbsp. olive oil or butter
1 small-medium onion, minced
4 cups veggie of your choice, washed, prepped and chopped as necessary (with
broccoli, in particular, make sure you peel off the fibrous outer shell)
2½ cups stock (you can use half stock, half water if you like)
1½ cups milk
2T to ¼ cup whipping/heavy cream (you’ll need more if you’ve used
skim milk, less if you’ve used whole milk)
Heat the oil in a stockpot. Sauté the onion for five minutes or
so, until fragrant and translucent.
Add the chopped veggie and stock. Turn the heat to high and bring
the mixture to a boil. Lower heat, cover and cook until the
veggies are good and tender (cooking time will vary depending upon
what vegetables you’ve used – broccoli and cauliflower will
take about 12-15 minutes; spinach maybe five minutes tops). Turn
off the heat and let the mixture cool for ten minutes or so.
Stir in the milk. Puree the soup in batches in a blender or food
Return the pureed soup to the pot and stir in the cream. Gently
reheat on medium-low (Make sure to heat slowly – you don’t
want the soup to come to a full boil), until the soup has cooked
down a bit and isn’t so watery. Add salt and pepper to taste.
Serve and enjoy.
candidates for whatever
| broccoli, cauliflower, mushrooms, spinach, carrots
check out these related
stock tricks make
a chicken or veggie stock
chicken soup days
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