Here’s my first contribution to the weekly thread -
Cream soup base - this started out for broccoli cheddar but it works beautifully for just about any cream soup style veg. Adjust type and amount of veg at will, but this is the basic base -
One half onion
Celery (optional)
1 pint heavy cream
1/4 c flour
3 c chicken stock or bouillon
Veg of choice
About 4 T butter or marg
Dice onion, saute til translucent in 2 T butter (I throw in some diced celery or garlic if I have some, garlic powder if I don’t).
In separate stockpot, make roux with about 1/4 c flour and 2 T butter. Add one pint heavy cream, heat until rolling (but careful not to boil over). At the same time, heat chicken stock or bouillon in saucepan. Add to stock pot and heat again to low boil. Add vegetables (incl onion) and cook on med-low til soft. Salt & pepper to taste.
Now here’s where it gets preferential. Originally I would use a head of steamed fresh broc, or one 10 oz box of broc, plus about a cup of shredded carrots. When that is cooked, puree about half the soup in food processor, heat through again, and add about a cup of cheddar cheese.
The recipe also makes amazing asparagus soup - cut one bunch into pieces, cook the asparagus in the soup to desired consistency, add the sauteed onion too, again puree half the batch, and the result is an unbelievably buttery cream of asparagus.
I’ve also done it with mushrooms, cauliflower, and recently made a batch with chicken, spinach and potatoes. It’s very versatile, and if you don’t want all the fat from the cream, use half & half, although in that case I’d probably reduce the chicken stock. And throw in whatever herb sounds good.
It’s become a favorite around here and I get to be Queen of Soup. :)
That’s great!
Cream of Cream Soup!
Two nights ago I was gabbing recipes with friends and I was talking about my many uses of good ‘ole cream of mushroom soup and they HATE mushrooms and cringed (I don’t know why I am friends with people who hate mushrooms - lol)
So, anyways.....I thought...how come a company doesn’t make “Cream of Cream” soup as a base for recipes?
And here... your timely recipe is posted! Thank you!