| | Cream Of SoupsPage 3 of 3 (1, 2, 3) | i made it through my daughters wedding this weekend and as usual i made to much food lol. so i had a bunch of leftover veggies and chicken, i decided to try a cream soup to use the veggies so here is what i did.
2 cups broccolli , 2 cups colliflour , 1 + cups carrots , 1 cup celery , 3/4 cups onions, all chopped.
12 tblsp butter
12 tblsp flour
appx 3 tsp salt
appx 3 tsp pepper
tsp cayenne
4 cups milk
2 cups cream
6 cups chicken stock
swiss cheese
i was lucky as i just got a gallon of gersey(sp?) milk from the farm up the road and set it over night so i had fresh cream.
melted butter and added chopped onions and cooked down till soft then added flour, added salt pepper , and cayenne , then milk.
added cream and heated, then added chicken stock and everything else. didnt seem creamy enough so i added swiss cheese.
all i have to say is thanks to everyone for the recipies that got me started because this stuff is awsome , even my kids like it.
ok so now i have about 10 cups of chicken meat to figure out what to do with .
atticus | |
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| Cream Of Soups
Posted: 6/30/2009 9:56:16 AM | | Classic , leek & potato soup. Check out Delia Smith's recipe, you can't do wrong. | |
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| Cream Of Soups
Posted: 11/10/2011 10:38:33 AM | for most of my cream soups i cheat a bit..milk or cream will "break" when its cooked into a soup so what i do for a base is...
a couple of med sized potatoes...diced small
a med onion chopped fine
a tbsp or so of chicken soup base
some celery seeds
S&P...careful on the salt tho in case the chicken soup base is already salty
cover with a quart or so of water and boil until the taters are all mushy
i then whiz the lot with an immersion (hand held) blender...
at this point add whatever veggies you like...cauliflower...broccoli...asparagus...carrots...
boil until veggies are done...
once you are ready to serve...add a pat of butter to your bowl or cup...add the soup...then add a good bloop of whipping cream
this method has worked successfully for me...
if using asparagus, boil the woodier stalks with the taters and whiz them too...add the chopped tips at the end | |
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| Cream Of Soups
Posted: 11/10/2011 11:09:26 AM | | Mr. Savant? This recipe is a must do for sure! Thank you for putting it up here for us. I like the diversity of it for sure! One thing though? Can you double it or would it have an effect on the overall taste/texture? | |
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| Cream Of Soups
Posted: 11/10/2011 12:49:34 PM | | moonie...theres no exact measurements so you can make whatever quantity you like really...just dont go overboard on the chicken soup base | |
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| Cream Of Soups
Posted: 11/10/2011 5:31:07 PM | lol, is it bad that whenever i add asparagus, i bend and break and then throw the bottem part of the asparagus stalks in the garbage?
btw Idiot savvy has a good way of making soup imho | |
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| Cream Of Soups
Posted: 11/10/2011 8:31:49 PM | | xhd...thats how i get the tips off...i grab the ends of the asparagus and bend...wherever they snap is the tip that i use...the stalkparts get cut up and tossed into the soup for flavor | |
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| Cream Of Soups
Posted: 11/11/2011 11:28:11 AM | i have so enjoyed this thread. im looking for a recipe that uses a large bag of onions. also have large quantity of carrots but no celery right now. any help would be appreciated. i spent the morning copying recipes for the long cold new england winters. judi   | |
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| Cream Of Soups
Posted: 11/11/2011 1:41:48 PM |
i have so enjoyed this thread. im looking for a recipe that uses a large bag of onions.
this screams onion soup | |
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| Cream Of Soups
Posted: 11/11/2011 4:04:36 PM | | OK then Mr. Savant? Where is your recipe for onion soup? OMG I ate some french onion soup from M&M'S but would die for one that I can make myself???? | |
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| Cream Of Soups
Posted: 11/12/2011 7:23:56 AM | i dont really use a recipe for onion soup...
but i chop up about 5 largish onions...i dont dice them but rather cut them into small slices...otherwise they get too messy to eat...
in a large soup pot i melt a couple or three tbsp of butter...(you can use margarine...but i dont wanna know about it)...and i sweat the onions down until soft and translucent...
for stock...i use campbells tetra packs of beef boullion...(i stock up on them when they go on sale)...
to stretch the soup further you can either use another tetra pack...or a quart of water with a half cup or so of french onion soup mix dissolved in...i get the onion soup mix at the bulk store...from here its just a matter of building flavors...(altho you can call it done at this point)...i add pepper and salt to taste...and a few splashes of soya sauce...mostly for color...oh yeah...celery seed is nice,,,and a few bay leaves.
let it simmer for an hour or sokeep tasting it and adjust salt if needed...and if you have any left over roast beef...chop it fairly small and add it...
to serve i usually put it in a heavy earthenware mug or french onion soup bowl...completely cover the top with croutons...shred some cheese on top and pop under the broiler till the cheese is melted...
the jury is still deliberating on what kinda cheese to use...myself...i use a good quality, locally made swiss..but you can use mozza or gruyere...mozza is messy tho...
your call on the cheese...
hope this helps moony | |
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| Cream Of Soups
Posted: 11/12/2011 8:29:35 AM | Moonchild...caramelizing the onions are "the key" to a good french onion soup. Takes about 2 hours for enough onions (pot full, as they cook down to nothing) to caramelize properly...and in "butter"...I also sprinkle the onions with a lil' sugar.
I use wine with the "beef" broth, and H2O. | |
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| Cream Of Soups
Posted: 11/13/2011 5:37:26 AM | | Then before you add your carmelized onions to the soup, put a soupspoon full into your little food processor, then put into your soupbowl and place in the oven. Then slice a good hard tool in half,chunk up the top half and put in the oven for croutons,to the bottom half add a manly slice of a roast, healthy slice of provolone and stick in the oven to melt the cheese. Spread the onion goo over the cheese and immediately pour some soup into the bowl and enjoy. Hot plate and hot bowl=time to enjoy sandwich while soup is cooling. | |
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