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Ingredientes
- 4 c. fresh vegetables, coarsley
- 4 Tbsp. flour
- 5 c. chicken stock
- 3 c. light cream
- 5 Tbsp. butter salt and pepper to taste
- 4 c. cauliflower flowerets paprika basic cream soup recipe
- 5 c. broccoli a healthy pinch or possibly two of nutmeg basic cream soup recipe
- 4 c. cucumbers, peeled, seeded diced
- 1/2 c. lowfat sour cream basic cream soup recipe
- 4 c. lima beans
- 4 Tbsp. crisply fried bacon crumbled basic cream soup recipe
- 4 c. spinach, coarsely minced
- 2 x hard cooked egg yolks basic cream soup recipe
- 4 c. tender asparagus tips
Direcciones
- BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 c. of the stock. Cook over medium heat till the vegetable is tender. Set aside 1/2 c. choice pcs of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or possibly press through a strainer. Heat the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 min. Stir in the pureed vegetable and the remaining 2 c. of chicken stock, and simmer for 3 min more.
- Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve warm or possibly cool.
- Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup.
- Garnish with reserved cauliflower and a sprinkle of paprika. Serve warm or possibly cool.
- Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets.
- Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with nutmeg sprinkled on top.
- Cream Of Cucumber Soup: Reserve 1/2 c. diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 min. Proceed as directed in Basic cream soup recipe. Serve warm or possibly cool with a dollop of lowfat sour cream in the center of each bowl.
- Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup recipe but don't reserve any lima beans. Serve warm, garnished with crumbled bacon.
- Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe, but don't reserve any spinach. Serve warm or possibly cool, garnished with hard-cooked egg yolks forced through a fine sieve.
- Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup recipe.
- Garnish with reserved asparagus tips and Pumpernickel croutons. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 834g | |
| Recipe makes 6 servings | |
| Calories 950 | |
| Calories from Fat 353 | 37% |
| Total Fat 40.05g | 50% |
| Saturated Fat 22.54g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 654mg | 27% |
| Potassium 3228mg | 92% |
| Total Carbs 114.43g | 31% |
| Dietary Fiber 33.4g | 111% |
| Sugars 14.2g | 9% |
| Protein 41.73g | 67% |
