Cream Soup Base
Cream Soup Base Recipe
I used this recipe to make a cream of broccoli soup a few weeks ago. This recipe is just a stepping stone to any type cream base soup you might want to make. Whatever is on sale that week at your grocery store in the vegetable section would work nicely. Cauliflower, asparagus, Butternut Squash, Acorn Squash, Mushroom, Tomato. All these soups can really be started the same with just some personal adjustments or your own idea's added in. Why not try making one of your favorite vegetables into a cream soup for dinner tonight. Add your own touches and make it your recipe. Then let me know how you improved on this basic recipe. I would love to post it on this site.
3 Tablespoons Butter
1 teaspoon chopped garlic
3 Tablespoons Flour
1/4 cup chopped onion
1 1/2 teaspoons salt or 2 boullion cubes
pinch of pepper
3 cups milk
2 cups chicken or vegetable broth
2 cups water
1/2 cup heavy cream ( optional)
Sauté onion and garlic in butter about 5 minutes until translucent. Stir in flour and seasonings. In a separate pan cook raw vegetables in 2 cups water until tender. Once tender add to onion and garlic mixture. Stir in broth then take vegetables and small amount of liquid and puree in blender or use a hand wand mixer to puree the vegetables smooth. Heat and cook until smooth stirring constantly. Add milk and cream until smooth and cook until desired consistency.
1 teaspoon chopped garlic
3 Tablespoons Flour
1/4 cup chopped onion
1 1/2 teaspoons salt or 2 boullion cubes
pinch of pepper
3 cups milk
2 cups chicken or vegetable broth
2 cups water
1/2 cup heavy cream ( optional)
Sauté onion and garlic in butter about 5 minutes until translucent. Stir in flour and seasonings. In a separate pan cook raw vegetables in 2 cups water until tender. Once tender add to onion and garlic mixture. Stir in broth then take vegetables and small amount of liquid and puree in blender or use a hand wand mixer to puree the vegetables smooth. Heat and cook until smooth stirring constantly. Add milk and cream until smooth and cook until desired consistency.
Vegetables that can be used
2 lbs of asparagus or 2 -16 oz cans
2 small heads of cauliflower
1 large can corn or fresh
1 large can pea's or fresh
1 lb fresh spinach
1/4 lb mushrooms
1 bunch of broccoli
2 small heads of cauliflower
1 large can corn or fresh
1 large can pea's or fresh
1 lb fresh spinach
1/4 lb mushrooms
1 bunch of broccoli
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