Creamed Soups
CREAM OF CELERY SOUP
Ingredients
2 cups
chicken broth
2 cups boiling water
1 onion, finely chopped
2 tbsp. butter
salt and pepper, to taste
3 cups chopped celery (with leaves)
1/4 tsp. celery seed (optional)
3 tbsp. flour
2 cups milk
1 cup light cream
2 cups boiling water
1 onion, finely chopped
2 tbsp. butter
salt and pepper, to taste
3 cups chopped celery (with leaves)
1/4 tsp. celery seed (optional)
3 tbsp. flour
2 cups milk
1 cup light cream
Preparation
Simmer celery in chicken broth and water for 1/2 hour over low heat. If a smooth soup is desired, process with a blender until smooth.
Simmer celery in chicken broth and water for 1/2 hour over low heat. If a smooth soup is desired, process with a blender until smooth.
Saute onion
just until tender in the butter, add flour and milk and simmer on low heat
until thickened. Add celery and liquid, then cream and salt and pepper, to
taste. Wondra may be used as flour thickener; add more or less as desired.
Taste and
adjust seasoning; low-sodium vegetable soup base, onion powder, garlic
powder, dehydrated vegetable flakes (or Mrs. Dash) may be added for extra
flavoring.
This may be
served as-is for a light lunch, added to other soups, or used as a substitute
for canned Cream of Celery soup in casseroles and other dishes.
CREAM OF TOMATO SOUP
Ingredients
1 dozen ripe
tomatoes, diced, seeded
3 tbsp. cornstarch
1 tbsp. butter
1 quart milk
a pinch of baking soda
salt and pepper, to taste
a pinch of sugar
1 tsp. fresh basil, minced
2 cloves garlic, minced
1 onion, chopped
3 tbsp. cornstarch
1 tbsp. butter
1 quart milk
a pinch of baking soda
salt and pepper, to taste
a pinch of sugar
1 tsp. fresh basil, minced
2 cloves garlic, minced
1 onion, chopped
Preparation
In a large soup pot, stew tomatoes until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly, in a thin stream, whisk into the tomatoes. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Simmer for 10 minutes.
In a large soup pot, stew tomatoes until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly, in a thin stream, whisk into the tomatoes. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Simmer for 10 minutes.
Serve as is,
or if a smooth puree is preferred, process in a blender before serving.
CREAM OF MUSHROOM SOUP
Ingredients
1/2 small
onion, in pieces
3 cloves garlic
1 cup mushroom pieces
1/2 cup celery pieces
2 tablespoons butter
1 cup milk
4 tbsp. non-fat dry milk
2 tablespoons flour
1/2 teaspoon salt
pinch of pepper
3 cloves garlic
1 cup mushroom pieces
1/2 cup celery pieces
2 tablespoons butter
1 cup milk
4 tbsp. non-fat dry milk
2 tablespoons flour
1/2 teaspoon salt
pinch of pepper
Preparation
In a blender, chop peeled and quartered onion and garlic in 1 cup cold water; pulse several times until onion is coarsely chopped. Drain and reserve water.
In a skillet
with 1 tablespoon of olive oil or melted butter, sauté mushrooms, celery and
chopped onion.
Put
remaining ingredients into blender container (including reserved water), cover
and blend until smooth. Add mushrooms and onion, and cover and process for 10
seconds. Pour into saucepan and simmer on medium heat until thickened, stirring
constantly. For a richer soup, add 1 tablespoon cream.
Add
remaining butter just before serving. Garnish with chopped fresh Italian
parsley, if desired.
Variations:
For mushroom gravy, add an additional 1 small can (drained) sliced mushrooms or
1/2 lb fresh mushrooms and use 4-6 tablespoons flour instead of the 2 called
for in recipe.
Simmer until
thickened and serve over pork chops, steak, or chicken, or mashed potatoes,
noodles or rice. When served with meat, a 1/4 cup white wine may be added; cook
for 10 minutes after wine is added.
CREAM OF ASPARAGUS SOUP
Wash and
remove the tips from 1 pound fresh green asparagus. Simmer the tips, covered,
until they are tender in a small amount of milk, water or chicken or vegetable
broth.
Cut the
stalks into pieces and place them in a saucepan.
Ingredients
1 c. chicken
or vegetable broth
2 tbsp. fresh parsley or celery leaves, minced
1/4 c. chopped onion
1/2 c. chopped celery
pinch of thyme
Simmer these
ingredients, covered for about 1/2 hour. Rub them through a sieve or puree in a
blender.
Melt:
4 tbsp.
butter
Stir into
butter until blended:
2 tbsp.
flour
Stir in
slowly:
1 cup light
cream or half and half
Preparation
Add the asparagus stock (from cooking). Heat the soup well until simmering in a double boiler, but do not boil. Add the asparagus tips.
Season the
soup just before serving with salt, paprika, and white pepper, to taste.
Garnish with
a diced, hard cooked egg (optional).
CREAM OF POTATO SOUP
Ingredients
8 or 9 potatoes
2 onions
yolks of 2 eggs
1 c. rich cream
salt and pepper, to taste
peas or corn, optional
Preparation
Boil
together potatoes and onions. Mash thoroughly in just enough of their own
liquid to make the mashing possible. Season with
salt and pepper. Beat yolks
in rich cream and stir into potatoes.
Do not allow
soup to boil but cook until eggs are slightly cooked. Cooked corn,
creamed corn or peas can also be added to the soup, if desired
CREAM OF CURRIED CARROTS SOUP
Ingredients
1 large
chopped onion
3 tbsp. olive oil
2 tbsp. butter
2 pounds finely sliced carrot
1 medium finely diced potato
1 chicken boullion cube
1 tbsp. yellow curry
2 cups whipping cream
1 tbsp. fresh chopped rosemary
salt and pepper, to taste
3 tbsp. olive oil
2 tbsp. butter
2 pounds finely sliced carrot
1 medium finely diced potato
1 chicken boullion cube
1 tbsp. yellow curry
2 cups whipping cream
1 tbsp. fresh chopped rosemary
salt and pepper, to taste
Preparation
In a large Dutch oven, sauté chopped onion in olive oil and butter until until tender and translucent. Add chopped carrot, 4 cups of water, chicken bouillon cube, curry, and potato to onions. Stir together. Cook vegetables on high for 30 minutes, or until tender. Remove from heat and cool. In small portions, blend in food processor or blender until there are no more vegetable chunks and it is more or less the consistency of baby food.
Return to
medium heat. Stir in cream, rosemary, salt and pepper until mixture is heated
throughout.
Serve warm.
CREAM OF FRESH SPINACH SOUP
Ingredients
2 cups
spinach puree
2 tbsp. butter
2 tbsp flour
1/8 tsp. nutmeg
1/2 tsp. salt
1 qt chicken stock
1 onion sliced
1 cup cream
1 egg yolk
2 tbsp. butter
2 tbsp flour
1/8 tsp. nutmeg
1/2 tsp. salt
1 qt chicken stock
1 onion sliced
1 cup cream
1 egg yolk
Preparation
Wash the spinach thoroughly, and cook quickly with only the water that clings to it. Put through a sieve, and measure 2 cups. Melt the butter. When frothy, rub in the flour mixed with the salt and nutmeg.
Add the
chicken stock, put in the top of a double broiler, add the spinach and onions
and cook uncovered for twenty minutes. Add the cream. Just before
serving, add the beaten egg yolks.
Serves 6.
Serves 6.
CREAM OF BROCCOLI SOUP
Ingredients
Broccoli
1 can cream of chicken soup
Minced onion
Sour cream
2 tbsp. butter
Salt
Pepper
Garlic powder
Minced onion
Sour cream
2 tbsp. butter
Salt
Pepper
Garlic powder
Preparation
Cut broccoli into fine little bits. Put in pan with 1/2 cup water, (it may not look like enough water but all you want is to cover the bottom of the pan, too much water will make it too runny and not thick), add your salt, pepper, and garlic powder, 2 tablespoons butter, and minced onions.
Cook until
your broccoli is tender, continue to stir so it does not burn. Once the
broccoli is tender and done cooking turn off stove and stir in your can of
cream of chicken soup and 3 big tablespoonfuls of sour cream.
Mix until
smooth and serve. It's also great to melt Cheddar cheese over the top of the
soup
CREAM OF ALMOND SOUP
Ingredients
1/4 c.
sliced or slivered almonds
2 tbsp. butter
10 oz. can condensed cream of potato soup
1/2 pt. half and half cream
1 c. chicken bouillon
1/2 tsp. nutmeg
1/8 tsp. Mace
10 oz. can condensed cream of potato soup
1/2 pt. half and half cream
1 c. chicken bouillon
1/2 tsp. nutmeg
1/8 tsp. Mace
Preparation
Cook almonds in butter till lightly brown. Place almonds and potato soup in food processor and process until smooth.
Place almond
mixture, cream and chicken stock (bouillon) in saucepan and heat gently,
stirring constantly until dissolved. Thin with milk if desired. Refrigerate if
desired. Ten minutes before serving, heat covered over low heat (DON'T BOIL).
Garnish with parsley or toasted almonds.
CREAM OF SHRIMP SOUP
Ingredients
1 stick
butter
1/2 c. shrimp stock, recipe follows
1/2 lb. raw shrimp, peeled, cleaned, and chopped
1/2 tsp. Worcestershire sauce
1 tsp. paprika
2 tbsp. chili powder
2 c. half and half
Salt and pepper to taste
4 1-inch thick slices of Italian or French bread, toasted
1/2 c. shrimp stock, recipe follows
1/2 lb. raw shrimp, peeled, cleaned, and chopped
1/2 tsp. Worcestershire sauce
1 tsp. paprika
2 tbsp. chili powder
2 c. half and half
Salt and pepper to taste
4 1-inch thick slices of Italian or French bread, toasted
Preparation
In top of
double boiler melt butter. Add shrimp stock. Add paprika, Worcestershire sauce,
and chili powder. Add chopped shrimp. Stir in half and half. Stir until
thickened and shrimp turns pink. Add salt and pepper to taste. Place toasted
slices of bread into each bowl and cover with shrimp soup.
Shrimp Stock
Place shrimp
shells into a saucepan. Cover with cold water and cook for 15 minutes.
Remove shells and save remaining broth for recipe.
Remove shells and save remaining broth for recipe.
0 comments