Hampshire Cream Soup Food

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM-LESS MUSHROOM SOUP

Steps:

• In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
• Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

CELERY CREAM SOUP

Steps:

• In a large sauce pan, melt butter, add celery, onions, and garlic.
• Cook over medium low heat until soft.
• Add flour and cook 1-2 minutes over low heat.
• Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
• Remove bay leaf, puree (in small batches) in a blender or processor.
• Add cream, lemon juice, hot sauce, salt and pepper.
• Reheat and simmer 5 minutes.
• Garnish with celery leaves.

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.

HAMPSHIRE CREAM SOUP

Steps:

• In a large saucepan put the carrots, watercress, potatoes and onions. Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender.
• Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan.
• Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk.
• Garnish with sprigs of watercress. Serve either hot or chilled.

CREAMY HAM & POTATO SOUP

Steps:

• Peel and chunk potatoes.
• Boil in salted water until almost done (fork can pierce but not break potato chunk).
• Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
• While potatoes are cooking, in small saucepan melt butter.
• Stir in flour, stirring constantly.
• Slowly add the half and half.
• Stir to remove lumps till smooth and starting to thicken.
• Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
• Add 1/2 of the Velveeta Cheese.
• Stir to melt cheese.
• Add remaining milk.
• Season to taste.
• Drain water from potato& onions reserving approximately 1/2 of the water.
• Place drained ham, potatoes& onions in large stock pot.
• Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
• Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.