| Cream Of Soups
Posted: 1/21/2008 6:39:40 PM | | I regularly find myself with an overabundance of one vegetable or another and I was wondering if someone could help me out with a good ''cream of'' recipe where I only have to substitute one veggie for another. I look forward to the reponses and trying them out. | |
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| Cream Of Soups
Posted: 1/21/2008 11:06:31 PM | I make a killer potato soup, you could probably add any veggie to it. potato,onion, celery cooked in chicken broth and water. when done add velveta cheese until melted then add condensed milk. awesome. hope it works for yu
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| Cream Of Soups
Posted: 1/21/2008 11:45:56 PM | One of my favorite parts of winter is it is the perfect time for making hot soup.
Potato soup is the best creamy soup for me, but loaded with carbs and very high on the glycemic index. Onions work with it, but leeks are better and add some nice green color. If you are using veggies, make sure they don't get cooked to smithereens!
Fish and seafood go well with a good cream soup, but don't let them cook too long
either, or they will be tough. If you use fish, you can cook it on the side and put it
in at the end, just long enough to heat it up, or put it in the bottom of the empty bowls and ladle the soup over it...MMM
The Velveeta does add some good flavor, and thickens the sauce, but be careful
how much you use because it can make your soup too salty. If you use corn or rice starch to thicken, but try to keep to a minimum.
Try roasting some garlic or butternut squash and smashing it into soup. Make some of the liguid condensed milk or half and half to make it a little richer, and don't forget to add 2 or 3 tablespoons of butter.(Never put margarine in soup...Gross!!)
Cook up a little bacon and crumble it into the soup a few minutes before the soup is done, or on top of each bowl. Some cracked pepper and maybe a shot or 2 of Tabasco also can be a nice topper. 
Let me know what time it will be done, I don't want to be late... | |
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| Cream Of Soups
Posted: 1/22/2008 12:07:11 AM | Thank you for your advise....but keep in mind you are talking to a male who, if nowhere else but in the kitchen, WILL follow instructions....
How much velveeta?
How much cream/condensed milk?
@mookiera ... you will never find margerine in my house (nor skim milk...yeach!) | |
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| Cream Of Soups
Posted: 1/22/2008 4:42:12 AM | Was looking for this myself not long ago, found it on cdkitchen dot com... I've made the asparagus version and it was very good. (Google is my friend!)
Cream Of Anything Soup
Category: Cream Soup
Serves/Makes: 4 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
***Base***
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cup milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
***Cream of Asparagus***
2 cups asparagus
1 tablespoon lemon juice
Dash of ground nutmeg or mace
***Cream of Green Bean***
1 1/2 cup green beans
1/2 teaspoon crushed savory
***Cream of Broccoli***
2 cups broccoli
1/2 teaspoon thyme
Dash of garlic powder
1 bay leaf
***Cream of Carrot***
1 cup carrots
1 tablespoon parsley
1/2 teaspoon basil
***Cream of Cauliflower***
2 cups cauliflower
1/2 teaspoon curry powder
***Cream of Zucchini***
1 1/2 cup zucchini
Dash of nutmeg
***Cream of Mushroom***
1 1/2 cup mushrooms
Dash of nutmeg
Directions:
In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion.
Choose one of the groups of vegetables (pureed or chopped) and the corresponding seasonings and add it to the soup. | |
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| Cream Of Soups
Posted: 1/22/2008 7:08:24 PM | ^^^^ Very good basic recipe I use a lot, too. Key points -- microwave the milk to warm because it's A LOT of stirring otherwise.
Teflon pan makes all the difference in the world here and whisk whisk whisk with a plastic whisk or wooden spoon making sure to scrape every last part of the pan. Never any higher heat than medium.
I am surprised they rate that a 2. In these days most people making classic white sauce about a 8.5, you'd think it's an 11 by the way canned soup flies off the shelf.
Also don't add the seasoning until AFTER it has thickened as once an awhile they will keep the sauce/soup from thickening.
Anytime you want to make it 'guest quality just take out some of the milk and replace it with cream. | |
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| Cream Of Soups
Posted: 1/29/2008 4:34:51 PM | Please Post More Recipes :)
Can't get enough of this :) | |
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| Cream Of Soups
Posted: 1/30/2008 7:47:30 AM | You can do those recipes two other ways: First only cook the flour and butter for 1-2 minutes so it's not brown. This is your more classic white cream soup. You can also take it the other direction and cook it til its the color of a penny and this is a more gumbo inspired tradition.
Still my favorite seafood bisque is this:
1 pint of whipping cream
1 pint of good chicken broth
1 pkg of imitation crab legs, chopped into bite sized pieces.
Heat, season, and serve. If I have the time I'll sautee half an onion and 1 cup of carrots up, then cook that with some of the broth til tender, the puree it all before I add the crab. Makes it very colorful, almost saffron colored.
It's a winter warmer kind of recipe. | |
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| Cream Of Soups
Posted: 1/30/2008 11:33:06 AM | | my favorite soup is brocoli | |
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| Cream Of Soups
Posted: 1/30/2008 11:33:40 AM | | i forgot to mention that might be my only favorite lol | |
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| Cream Of Soups
Posted: 1/30/2008 12:01:45 PM | | Try celery root soup, it's great. Even better with double smoked bacon. | |
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| Cream Of Soups
Posted: 1/30/2008 8:14:09 PM | | Thanks to all for the recipes...I will try them all and see which I like the best...Thanks again | |
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| Cream Of Soups
Posted: 4/21/2009 10:56:25 AM | | I wanted to buy a can of cream of celery or mushroom soup to use in a casserole I was making for Easter, but found that Campbells and the Safeway store brand both contained MSG. MSG gives my mother migraines, so I watch for it when cooking for her. Does anyone know of a brand of 'cream of something' soup that doesn't contain MSG. Or is there a good substitute? Thanks! | |
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| Cream Of Soups
Posted: 4/21/2009 12:21:21 PM | if its cream of something, why not just make a cream sauce from scratch...
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
1/3 cup heavy cream
salt
white pepper
Melt butter in a saucepan over medium heat.
Add flour and stir until mixture is well blended.
Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and season with salt and pepper to taste
Add sauted chopped mushrooms and/or cheese | |
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| Cream Of Soups
Posted: 4/21/2009 4:30:04 PM | | ...or celery..or asparagus..or corn...or potatoes (and maybe all the aforementioned mixed together hmmmm??) | |
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| Cream Of Soups
Posted: 4/21/2009 6:44:04 PM |
I wanted to buy a can of cream of celery or mushroom soup to use in a casserole I was making for Easter, but found that Campbells and the Safeway store brand both contained MSG. MSG gives my mother migraines, so I watch for it when cooking for her. Does anyone know of a brand of 'cream of something' soup that doesn't contain MSG. Or is there a good substitute? Thanks!
Make it from scratch with a recipe that has heavy cream. Others have posted some. It isn't a good substitute because it will make your recipe taste 100 times better than when it is made with canned. | |
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| Cream Of Soups
Posted: 4/22/2009 10:07:19 PM | Cream of Anything Soup! That is Awesome.. I had to copy and print that one....
I always tend to have a few left over veges that are borderline. Sometimes I juice them, but they would make a great cream soup, that would be an awesome base...
Nice...
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| Cream Of Soups
Posted: 5/6/2009 8:12:32 PM | You could always make your own. Free of MSG. Plus it will taste a lot better than some can of soup.
If you're looking to make a cream soup you have to start with a beschamel sauce which is pretty much the base of any cream soup.
Beschamel Sauce:
1/2 gallon milk
1 cup water
1/4 yellow onion (quarter an onion and only use 1/4 to 1/2 of it)
Whole peppercorns to season
Salt to taste.
Flour to thicken
Place all ingredients in a large sauce pot and slowly bring to a boil
Once everything has come to a boil, slowly add flour to the pot adding just a little at a time and stir. Once you start adding the flour, you will notice the sauce thickening. You want to be careful not to add to much or you will have a paste instead. What your looking for is a process called "nape". Here you take a spoon and dip it into the sauce. With your finger, make a line across the back of the spoon and the sauce should hold for a few seconds. This is proper "nape".
Now you have a beschamel sauce. Once you have completed this step, you now must strain the sauce in a strainer or collander. After straining, return to pot and add your ingredients. If you want mushroom or celery soup, add the amount you wish and bring the sauce back to a boil, once boiling remove from stove and blend in a blender or use a "wand" to blend while still in the pot. Season if necessary and voila, you have a cream soup. | |
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| Cream Of Soups
Posted: 5/6/2009 8:18:16 PM | You also might want to do away with the Velveeta too. That isn't cheese. If you want a sauce resembling melted velveeta, follow my beschamel sauce and simply add cheese until you have the right consistency.
Good choice on the margarine. Real butter is the only way to go. | |
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| Cream Of Soups
Posted: 5/7/2009 3:00:01 AM | | i usually add a tbsp or so of chicken soup base to my cream soup...it seems to add a nice touch...will post the recipe for a basic cream soup stock later...i dont have the recipe committed to memory yet | |
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| Cream Of Soups
Posted: 5/8/2009 7:10:57 AM |
add a tbsp or so of chicken soup base to my cream soup.
The man knows what he is talking about.
Super easy cream of whatever soup for the non-gourmet cook:
Use canned cream of chicken, mushroom, or celery soup as a base. Condensed is fine.
Add the ingredients you desire. Use Half and Half, heavy cream, or canned milk instead of water for a creamier taste and texture. | |
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| Cream Of Soups
Posted: 5/8/2009 11:51:36 AM |
Use Half and Half, heavy cream, or canned milk instead of water for a creamier taste and texture.
boy howdy...you might just be onto somethin there son...you just keep playing in your kitchen and you might come up with something worth posting...carry on son | |
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| Cream Of Soups
Posted: 5/8/2009 12:46:25 PM | I like to do a cream of broccoli/celery/green onion soup. I just call it cream of green soup... Seasoned with some savoury, sage, salt, garlic and some pepper.
Also, cream of brocolli soup can be stepped up a notch by adding cheese, red onion and red pepper. | |
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| Cream Of Soups
Posted: 5/11/2009 6:53:18 AM | whatsallthis...because you seem to be struggling with cream soups...here...just for you...
melt 1 tbsp butter in a soup pot...slowly mix in 1 tbsp flour...cook this for 3 minutes after bubbles start to form...whisk in 2 cups milk or light cream...whisking constantly until mixture is thick and smooth...
add seasonings...S&P to taste...1 bay leaf...a sprinkle of onion powder...a sprinkle of celery seed...heres where i usually add a tbsp of chicken soup base...you may leave it out tho...
now you can add whatever type veggies you like...asparagus, potato, corn...the recipe book i have this in calls for pureed veggies but i like to boil them first and smash them with a fork...
i left out the fancy french terms whatsallthis so as not to confuse you...
megweetch and enjoy | |
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| Cream Of Soups
Posted: 5/11/2009 6:30:10 PM | i made this cream of cauliflower soup this weekend:
heat olive oil and diced garlic. add about 1/2 lb of cauliflower, along with 1/2 chopped sweet onion. let that go for a bit. it will smell wonderful and maybe even get a bit browned. then toss in a pinch of sugar, plenty of thyme and black pepper. let it go again until it caramalizes.
remove from the heat and allow to cool a bit. then puree in a food processor, along with a handful of fresh parsley. return the whole thing to the pan and stir in half-and-half until you achieve the texture you want.
whilst this heats, toss a half-dozen sea scallops in olive oil with salt and pepper. toss them into a heated pan to sear for 3 minutes on each side. ladle the soup into bowls and garnish with the scallops.
serve with a crusty baguette and a nice chardonnay. | |
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