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How to Make “Cream of” Soup “Cream of” soups are amongst the most popular both for eating alone and for adding to dishes. But have you checked the labels on commercially canned soup? Way too much sodium, even in most lower sodium soups – and they comes in cans lined with BPA. Thankfully, it’s not difficult to make your own “cream of” soup. And homemade, not surprisingly, tastes much better. The Method Making “cream of” soup is all about method: Warm some oil or butter in a skillet and add some aromatic vegetables, plus the main ingredient in the soup. (For example, if you’re making cream of mushroom soup, you’d add mushrooms; if you’re making cream of celery, you’d add celery.) Sprinkle a little flour over the whole, pour in some stock, simmer, puree, and add a little cream. Viola! Truly creamy “cream of” soup! Basic “Cream of” Vegetable Soup Recipe 3 tablespoons oil or butter ½ a small onion, chopped 1 celery stalk, chopped Aromatic vegetables (for example: garlic, shallots, and green onions) 1 lb. of the “cream of” vegetable of your choice, chopped Salt Freshly ground pepper 3+ tablespoons flour 2 cups stock (beef, chicken, vegetable) ¼ cup+ heavy cream Put the butter or oil in a skillet placed over medium high heat. Once the pan is warm, add the onion, celery, and aromatic vegetables. Add 1 lb. of the “cream of” vegetable of your choice. Cook until onions are translucent, stirring frequently. Season with salt and pepper. Sprinkle 3 tablespoons of flour over this mixture and stir it in. If the vegetables still look shiny, add another tablespoon of flour, mixing it in well. Cook, stirring often, until the flour takes on a slight golden tone. Add the stock, whisking it in well. Turn the heat to high and bring the mixture to a boil. Reduce the heat and simmer about 20 minutes, stirring frequently. The mixture should look thick and the vegetables should be soft. Puree the mixture using an immersion blender. (You can use a traditional blender or a food mill instead.) Stir in 1/4 cup of cream and return the mixture to a simmer. If the soup seems too thick, add a little stock. If it seems too thin, add a little more cream. Season with salt and pepper. Cream of Chicken To make cream of chicken soup, be sure to use a good chicken stock, and omit the 1 lb. of vegetable. You may also add minced chicken. For more information on soup, and more soup recipes, visit our sister site Soupssimo.com.
How to Make Cream of Soup nbsp Cream of soups are amongst the most popular both for eating alone and for adding to dishes But have you checked the...
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