California Cream Soup Food

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

CALIFORNIA CHEESE SOUP

Steps:

• Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

CALIFORNIA CREAM SOUP

Steps:

• 1. Combine soups, milk, cream and pepper
• 2. Heat to simmering over very low heat, stirring often so cream will not burn, and soup is smooth.
• 3. When soup starts to simmer, stir in avocado, olives and pimiento; heat through. You don't need to boil it again; just make sure it's hot.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CALIFORNIA PIZZA KITCHEN POTATO LEEK SOUP

Steps:

• Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
• In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
• Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
• In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.).
• Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

CREAM OF CRAP SOUP EXTRAORDINARY

Steps:

• Combine soups, milk, cream, salt and pepper;heat to simmering over low heat, stirring occasionally.
• Stir in avocado, olives, and pimiento; heat through.