Cream of Potato
Cream of Asparagus
Cream of Mushroom
Cream of Broccoli
Cream of corn
Etc.
Ok. You get the idea. This works quickly and easily with most veggys
Choose a cream soup from the market that best fits your taste. You can easily find cream of mushroom and cream of asparagus. Others are available at various markets. The problem with them is that they are simply bland with no imagination.
Use the purchased soup as a base. Cream of mushroom works with everything but so do the other cream soups. I use two cans. Then one can refilled with milk and one can refilled with cream. (Not the one with sugar added) Costco has a good quality cream in a box.
Cook the raw vegetables in water until tender. Drain. The mushrooms, I just cut up and add without additional boiling. Same with canned corn but try cutting corn off the cob and boiling it. Yum.
Pour the canned soup into a pan, slowly add the milk a little at a time until the milk is well incorporated. Then add the cream and keep stirring. Before it boils, add the vegetables or mushrooms. Bring it slowly to a boil and salt and pepper to taste.
If you get adventuresome, you can try also adding some Velveeta style cheese or some cream cheese and cook slowly, stirring frequently, until the cheese is melted and then bring it to a boil.
You’ll find you have yourself a cream soup which is far superior to any served in the resteraunts and spend only a few minutes making it. No muss. No fuss. And damned delicious.
I like to make creamy pumpkin curry soup. Fry onion and garlic in some butter and lots of pepper. I may add some bacon, too. Peel a squash, cut into cubes, boil. Let it cool for a bit, then mix everything together and puree it in a blender. Put it back in a pot, add some cream or milk (maybe cheese) and cook for a while longer. Add curry to taste, or any other spices you think will be good. It’s a very healthy winter soup (except for the butter, bacon, and cream!).
Nama!
How’s Chicago?
The receipe I posted is pretty rich and thick but if you want it even thicker, you can double up on the cream instead of using any of the milk. But wow. The fat content would be over the edge. I suppose you could also make a rue of flour and a little cold milk and slowly stir it into the soup in the recepie as written. It will thicken as you bring it to a boil.
Hey? On another note. Did you ever find Great Northern or Navy beans while you were here? Anybody else find these? I really miss a good pot of white beans and hocks. I can’t seem to find the dried white beans anywhere.
[quote=“Enigma”]Nama!
How’s Chicago?
The receipe I posted is pretty rich and thick but if you want it even thicker, you can double up on the cream instead of using any of the milk. But wow. The fat content would be over the edge. I suppose you could also make a rue of flour and a little cold milk and slowly stir it into the soup in the recepie as written. It will thicken as you bring it to a boil.
Hey? On another note. Did you ever find Great Northern or Navy beans while you were here? Anybody else find these? I really miss a good pot of white beans and hocks. I can’t seem to find the dried white beans anywhere.[/quote]Hi Nama & Enigma -
What a coincidence!
The temp has dropped down a bit here and I was talking to my wife and the boy this evening about how nice a big pot of bean soup would be!
I’m going to search for some tomorrow. It seems like I’ve seen them somewhere - I just have to remember where.
Thanks.
[quote=“Enigma”]Nama!
How’s Chicago?
The receipe I posted is pretty rich and thick but if you want it even thicker, you can double up on the cream instead of using any of the milk. But wow. The fat content would be over the edge. I suppose you could also make a rue of flour and a little cold milk and slowly stir it into the soup in the recepie as written. It will thicken as you bring it to a boil.
Hey? On another note. Did you ever find Great Northern or Navy beans while you were here? Anybody else find these? I really miss a good pot of white beans and hocks. I can’t seem to find the dried white beans anywhere.[/quote]
Chicago sucks. But if you want those Navy beans I’ll send them to you. Just PM me
You know, I really am not an advocate of Cambells’s. On the other hand, there are so many things that you can do with their products. Making soups with a rue from sratch is ok, but I think it is beyond my “small kitchen” mentality. It’s easy to buy and serve “Cream of Corn” soup. Why not make it special. Again, choose a cream of mushroom soup. Saute a few brown mushrooms (any kind) in a little milk. Pour the soup can into a pan. Add the sauteed mushrooms. Stir. Add the corn from a can drained as best you can, or cut from the cob. Don’t add the milk from the previous reciepe. Just add the cream and some cheese if you want. Damn fine soup.
Now, for the rest of the meal. How about getting some croissaintes from Costco. Set them aside. Thaw some salad shrimp from Costco. Mix them with some chopped green onions and some chopped celery. Mix in enough mayo to make a nice mix. Now, stuff the croussants with the shrimp mix. Serve up the soup and sandwhiches with a glass of Aussie wine of your choice. A sure hit. Only problem is, they will come back for more.