WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CREAM OF PARSNIP SOUP
An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).
Provided by Lili-So
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
- Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
- Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 35.4 g, Cholesterol 30.9 mg, Fat 10.2 g, Fiber 8.1 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 1293.6 mg, Sugar 13.5 g
CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)
This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Categories Soup/Stew Milk/Cream Blender Vegetable Quick & Easy Lunch Asparagus Spring Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Easter Vegetarian
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and all remaining asparagus into 1/2-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
- Add lemon juice and garnish with asparagus tips.
CREAM OF PARISIAN SOUP
This is something that my mom used to make with the scrapes of leftover ham. Now I make it and will use the ham that I honey glaze myself (I'm to cheap to spring for the real thing) and at least 5 - 6 times a year if not more. I like to cook it in the crock pot on low for 4-6 hrs or more but watch to make sure it doesn't stick...
Provided by Suzanne Marzano
Categories Cream Soups
Time 4h20m
Number Of Ingredients 10
Steps:
- 1. Chop and steam veggies in 2 c. water til just about tender.
- 2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
- 3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
- 4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
- 5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.
CREAM OF LETTUCE SOUP
This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.
Provided by Karin...
Categories One Dish Meal
Time 40m
Yield 10-12 cups of Cream Of Lettuce Soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a deep pan.
- Add the onion, garlic, green pepper and tarragon.
- Saute 3-4 minutes.
- Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
- Stir in the stock and bring to the boil.
- Reduce heat, cover and simmer for about 20 minutes.
- Remove from heat and put through a blender to puree.
- A handheld is ideal for doing this!
- Return to a clean pan, heat, season with salt and pepper and stir in milk.
- Bring to simmering point.
- Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
- Stir into soup.
- HEAT, but do NOT BOIL!
- Serve garnished with finely chopped parsley and/or spring onions.
CREAMY FRENCH-AMERICAN SOUP
This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!
Provided by ktkincaid
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to broiler setting.
- Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.
- Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.
- To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.
Nutrition Facts : Calories 1034.3 calories, Carbohydrate 34.9 g, Cholesterol 303.7 mg, Fat 90.4 g, Fiber 3.2 g, Protein 24.7 g, SaturatedFat 56.5 g, Sodium 1166.5 mg, Sugar 7.8 g
CREAMY FRENCH ONION SOUP
I enjoy inviting people into my home to sample flavorful foods like this creamy soup. You'll find it's a nice twist on the traditional version. -Minnie Paulson, Standley, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese
Nutrition Facts :
CREAM OF PARISIAN VEGETABLE SOUP
I received this recipe about 20 years ago from a co-worker and it has become a Christmas Eve tradition. It's a quick and delicious winter supper when served with your favorite homemade bread.
Provided by Traveling Lady
Categories Cauliflower
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
- In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
- Add flour and blend well.
- Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
- Cook until thickend.
- Add ham and salt and pepper to taste.
Nutrition Facts : Calories 427.6, Fat 32.9, SaturatedFat 19.9, Cholesterol 102.5, Sodium 310.6, Carbohydrate 21.4, Fiber 0.6, Sugar 0.5, Protein 12.5
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.
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