A creamy soup is SOOO elegant! To show it off best, serve in a ‘soup plate,’ which is simply a pasta bowl! A little garnish, or earrings as we call them here, and you are all set. It may be an appetizer or an entrée, soup can even be served on an appetizer buffet in shot glasses!
Choose from an array of seasonal vegetables, your choice of liquid, match up the seasonings and VOILA! It’s soup!
Cream of Anything Soup
- 4 tablespoons butter
- 1 large sliced onion ALWAYS
- 4 tablespoons flour Wondra, or 1 medium potato, cut into small dice
- 1 teaspoon salt
- 4-5 cups water or stock
- 1 pound raw vegetable of your choice
- 1 cup heavy cream or evaporated milk
For Basic Cream of Anything Soup:
Melt butter in large saucepan, add onion and pinch of salt, cook until soft. Add flour, whisk until smooth; cook 3-5 minutes. Add small amounts of water or stock to mixture, using about 3 cups of the water or stock. Set aside some finely julienned vegetables to add later as garnish. Chop remaining vegetables, add to water, cook 20 to 30 minutes or until soft.
Ladle vegetables into food processor and puree until smooth. Mix puree and remaining water or stock together in pot. Add milk to desired consistency. Correct seasonings. Add vegetable garnish.
NOTES: Season cauliflower with ½ teaspoon thyme or caraway.
For Cream of Porcini Mushroom Soup:
Reconstitute dried porcinis, drain, reserving juice. Sauté, then add crimini mushrooms, finish cooking. Puree with reserved juice and cream, season.
For butternut squash soup:
Follow above directions, but substitute half of stock with apple juice. Season with thyme.