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No-Cream Cream Soups (Master recipe for pureed vegetable soup)

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* Exported from MasterCook *

 

No-Cream Cream Soups (Master recipe for pureed vegetable soup)

 

Recipe By :November, 1996, Phillis M. Carey

Serving Size : 4 Preparation Time :0:00

Categories : Ready to send to Vege list Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

2 medium onions ( or...3 medium shallots, or 1

medium leek --white and light green parts

only ) -- chopped

2 tablespoons sherry or white wine

1 1/2 pounds carrots -- (about 8 medium) , peeled, halved

lengthwise, and sliced thin (about 4 cups)

2 cups chicken or vegetable stock

1 teaspoon salt

Ground white pepper

Pinch freshly grated nutmeg

1 1/4 cups milk

2 teaspoons minced fresh tarragon, mint, chive, or

parsley leaves

 

Heat oil in a large soup kettle. Add onions, carrots, and celery. Saute

until vegetables soften, about 5 minutes. Add garlic and saute until

fragrant, about 1 minute. Add stock and simmer 1 to 2 minutes, then add

other vegetables and seasonings as you like.

 

 

Source:

" Cook's magazine web site "

Yield:

" 3 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 163 Calories (kcal); 9g Total Fat; (45% calories from fat); 4g

Protein; 19g Carbohydrate; 26mg Cholesterol; 624mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : variations...

 

PUREED CARROT SOUP WITH NUTMEG

 

1. Heat butter or oil in large saucepan over medium-high heat. Add onion;

sauté until golden, about 5 minutes. Add sherry and carrots; stir-cook until

sherry evaporates, about 30 seconds.

 

2. Add stock, salt, pepper to taste, and nutmeg to saucepan; bring to boil.

Reduce heat to simmer; cover and cook until carrots are tender, about 20

minutes.

 

3. Ladle carrot mixture into blender. Add 1 cup milk; blend until very

smooth. Return soup to saucepan; cook over low heat until warmed through. If

soup is too thick, stir in additional milk to thin consistency. Adjust

seasonings. (Soup can be refrigerated for 3 days and reheated just before

serving.)

 

4. Ladle soup into individual bowls. Garnish with minced herb and serve

immediately.

 

PUREED BROCCOLI SOUP WITH BASIL

 

Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 2

pounds broccoli, stalks discarded and florets cut into bite-sized pieces to

yield 5 cups. Omit nutmeg and cook broccoli until tender, about 10 minutes.

Thin with 1/2 to 3/4 cup milk and garnish soup with 2 tablespoons minced

fresh basil leaves.

 

PUREED BUTTERNUT SQUASH SOUP WITH GINGER

 

Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 1

medium butternut squash (about 2 1/2 pounds), which has been halved, seeded,

peeled, and cut into 1/2-inch cubes to yield 5 cups. Substitute 1 teaspoon

ground ginger for nutmeg and cook squash until tender, about 15 minutes.

Thin with 3/4 to 1 cup milk and garnish with minced fresh chives or parsley.

 

PUREED CAULIFLOWER SOUP WITH CORIANDER

 

Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 1

medium head cauliflower (about 2 pounds), stems discarded and florets cut

into bite-sized pieces to yield 5 cups. Replace nutmeg with 1 teaspoon

ground coriander and cook cauliflower until tender, about 12 minutes. Thin

with 1/2 to 3/4 cup milk and garnish with minced chives or parsley.

 

CREAMY POTATO SOUP WITH CHIVES

 

Follow master recipe, replacing carrots with 2 large baking potatoes (about

1 1/2 pounds), peeled and cut into 1/2-inch dice to yield 4 cups. Omit

nutmeg and cook potatoes until very tender, about 20 minutes. Thin with 1 to

1 1/4 cups milk and garnish with minced chives.

 

NOTES : Either chicken or vegetable stock can be used in this recipe. Canned

broths may be used, if desired. Add enough water to one 14.5-ounce can to

make the necessary two cups.

 

No-Cream Cream Soups

For vegetable soups with fresher flavor, use a high proportion of

vegetables, cook them in stock, and then enrich with milk.

 

he challenge: We enjoy the smooth, silky texture of creamed vegetable soups

but often find the flavor to be lacking. The dairy elements (usually lots of

butter and cream) mask the taste of the vegetables. Instead of an intense

carrot flavor in a creamy base, for example, we usually taste cream with

carrots in the background. We wanted to see if there was a way to make a

pureed soup that tasted more like vegetables.

 

The solution: Most of the recipes we had consulted used equal amounts of

vegetables and liquid, or in some cases slightly more liquid than

vegetables. We decided to alter this ratio in a big way and cook four cups

of carrots in two cups of stock. This resulted in an immediate improvement.

By the time the vegetables were cooked, the mixture was thick enough to

create a puree with good body. In fact, the pureed carrots and broth were

actually a little too thick. Instead of adding cream to the vegetables as

they cooked, we then added whole milk to the blender to thin out the pureed

carrots. This provided just the right amount of dairy fat to improve the

texture, giving smoothness and a creamy mouth feel without blocking out the

carrot flavor.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

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