Basic Cream Soup and Variations

Ingredients

Amount		Ingredient	Preparation
4	cups	vegetables	fresh, coarsely chopped
4	tablespoons	flour, all-purpose
5	cups	chicken broth
3	cups	light cream
5	tablespoons	butter
1	x	salt and black pepper	to taste
Cream of Cauliflower Soup
4	cups	cauliflower florets
1	x	paprika
Cream of Broccoli Soup
5	cups	broccoli florets
1	pinch	nutmeg	or two
Cream of Cucumber Soup
4	cups	cucumbers	peeled, seeded and diced
1/2	cup	sour cream
Cream of Lima Bean Soup
4	cups	lima beans
4	tablespoons	bacon	crisply fried and crumbled
Cream of Spinach Soup
4	cups	spinach	coarsely chopped
2	each	egg yolks	hard cooked
Cream of Asparagus Soup
4	cups	asparagus spears	tendre tips

Directions

Peel the vegetable, if necessary, and chop coarsely.

Place in a saucepan with 3 cups of the stock.

Cook over medium heat until the vegetable is tender.

Set aside 1/2 cup choice pieces of cooked vegetables to use
as a garnish.

Puree the remaining cooked vegetable 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 stir in the
cream.

Simmer over a low flame, stirring constantly for 3 minutes.

Stir in the pureed vegetable and the remaining 2 cups of
chicken stock, and simmer for 3 minutes more.

Adjust the seasonings and serve in individual bowls garnished
with the reserved cooked vegetable.

Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in basic
cream soup.

Garnish with reserved cauliflower and a sprinkle of paprika.

Serve hot or cold.

Cream Of Broccoli Soup: 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 Cucumber Soup: Reserve 1/2 cup diced raw
cucumber to use as a garnish.

Cook remaining cucumber for 8 minutes.

Proceed as directed in basic cream soup recipe.

Serve hot or cold with a dollop of sour cream in the center of
each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in basic
cream soup recipe but do not reserve any lima beans.

Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: 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.

Cream Of Asparagus Soup: Prepare soup as directed in basic
cream soup recipe.

Garnish with reserved asparagus tips and Pumpernickel
croutons.

Serve hot or cold.