Cream soups

Cream soups

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From
Encyclopedia of Food and Cookery

These delicious soups are made with the simplest of ingredients, and their tender, melting qualities appeal to many people who are quite indifferent about eating vegetables.

Cooking the chopped vegetables in a little butter until soft is an important step in making cream soups, but care has to be taken not to brown the vegetables or the colour and flavour of the finished soup will be spoilt. The easiest way to soften the vegetables is to melt the butter in the saucepan, add the vegetables and toss well; then place on top a double circle of baking paper, pushing it well down over the vegetables, cover the saucepan and cook over very gentle heat for about 15 minutes, shaking the pan occasionally.

The addition of cream gives a very smooth texture to the finished purée, but do not overdo it. With cream especially, it’s no use imagining that if a little is good, more will be better. Too much ‘softens’ the flavour of the vegetables and, of course, adds to the calories. Light sour cream, which has fewer calories than regular cream, can also be used.

Use about 2–3 teaspoons cream, yoghurt or light sour cream to each plate of soup.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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