Cream soups are great. And I'm really versatile! Have a wonderful comfort food, but they're also stylish enough to serve in any part of the dinner. And although there are probably hundreds of cans of cream of anything available at the store, nothing can beat good, homemade cream soups.
Might seem like a cream soup should be kind of difficult, but in reality is anything but. In fact, no matter what type you're trying to do-cream of chicken soup, cream of broccoli, cream of mushroom-you just need to follow an easy method.
So how do you make a big cream soup? Just follow these steps!
Step 1: start with some aromatic plants
A creamy soup is simple elegance-you don't need a hundred different ingredients. But still, even if you are collecting only one ingredient to the star, a pair of shoulders can really add depth of flavor to the soup.
Here's where herbs are vegetables such as celery-, leeks, shallots, garlic or onion. They enhance other flavors rather than overpower them. Sauté some finely chopped herbs in a little oil or butter, and you're done with step 1!
Step 2: the Base and some Stock
Once you've skipped the aromatic compounds, you can add the main ingredient to the mix. This could be, broccoli, mushrooms, asparagus, chicken, or whatever you feel like doing. Simply add it to the pot. If your garden is ideal for sautéing, like mushrooms or asparagus, go ahead and sauté for a few minutes.
Once that is done, you need to add some liquid. Otherwise it is soup! The best choice is to stock: Add a lot more different taste from the water. Chicken broth or vegetable stock are both great. Just enough to cover just add vegetables and simmer until vegetables are soft and cooked.
Once the vegetables are cooked, you can mash the whole thing. A creamy soup is usually smooth and creamy and chopping the vegetables will give you the right consistency.
Step 3: thicken
Part of what makes the custard is thick soups as nice as they are. To give them just the right consistency, you must use a thickener. There are lots of options-a slurry, egg yolks, wheat or potatoes. But I find that a roux works better.
To make a roux, Cook equal parts butter and cornmeal over medium heat until slightly Brown and Smells like wet sand. Every spoonful of flour will thicken a cup or two of puree.
Step 4: a bit of cream to finish the soup
It is not a cream without cream soup! Or at the very least, milk. Once your roux is cooked, you can add milk or cream to the roux. Just pour it slowly, whisking constantly to keep the mixture smooth. Then add the mashed with milk/cream, stir and you're done!
A good guideline is a part of milk for every mashed 2 parts you have, and a little less if you're using cream-can be a kind of rich and heavy.
This method works for almost any soup that you might want to do. Just adjust it to suit your tastes. And don't be afraid to add a little seasoning. A pinch of salt and pepper is always good, but seasonings such as nutmeg, ginger and Basil can make a unique and truly delicious soup.
Melanie Steele http://www.enjoy-how-to-cook.com/ created to cook accessible and fun and inspire others to love cooking. For more details and tips, check out his page on to cream soups.
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