Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 * 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 Quote Link to comment Share on other sites More sharing options...
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