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Basic Cream Soup…make your own family favorite…

April 3, 2017

Basic Cream Soup…make your own family favorite…

4 cups fresh vegetables, coarsely chopped
5 cups chicken stock
5 Tbsp butter
4 Tbsp flour
3 cups light cream
Salt and pepper to taste
See vegetable variations below…

Peel the vegetables, if necessary, and chop coarsely. Place in a sauce pan with 3 cups chicken stock. Cook over medium heat until vegetables are tender. Set aside ½ cup cooked vegetables for garnish. Puree remaining cooked vegetables and stock in electric blender or press thru strainer.

Melt butter in soup kettle, blend in flour; stir in cream. Simmer over low heat, stirring constantly for 3 minutes. Stir in pureed vegetables and remaining 2 cups chicken stock; simmer for 3 minutes more.

Season to taste with salt and pepper. Serve in bowls and garnish with reserved cooked vegetables. May serve hot or cold.

Different vegetable variations:
5 cups broccoli, and a pinch or two of nutmeg.
3 ½ cups cooked artichoke hearts, and 4 hard cooked egg yolks.
2 cups pimento, reserve only ½ cup for garnish.
4 cups cucumbers, peeled, seeded and diced, and ½ cup sour cream.
4 cups lima beans (no need to serve any for garnish), and 4 Tbsp crispy friend bacon bits.
4 cups spinach, and 2 hard cooked egg yolks.
4 cups brussels sprouts, and pumpernickel croutons (for garnish).
4 cups tender asparagus tips, and pumpernickel croutons (for garnish).
4 cups cauliflower flowerets, and a bit of paprika (for garnish).

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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