FatFree Home
FatFree Recipe Archive
More soups recipes from FatFree

cream-soups recipe

Date:    Mon, 31 Oct 94 15:56:00 EST
 From:    SALLY MARTINY (MARTINY.SALLY@epamail.epa.gov)
         Comforting Quick "Cream" Soups
         These are my favorite after-work-no-time-to-cook winter dinners.  Add 
         a salad and a slice of bread and I'm happy.  This is usually enough 
         for myself.  It's very easy to multiply it for more people.  The 
         proportions I use are usually 1 part potato to one part other 
         vegetable.  You can raise the proportion of vegetable to potato;  the 
         potato merely adds creaminess and mellows the flavor. 
         Place 1 cubed potato and water (or stock) to cover into a saucepan.  
         Bring to a boil, then simmer.  Add ONE of the following combinations:
         2 peeled stalks of broccoli (or one cup of florets) chopped, a bit of 
         dried onion, and a vegetable bouillon cube, OR
         2 carrots, chopped, and 1/4 teaspoon of curry powder, OR
         1 cup of mushrooms and 1-3 tablespoons of your favorite wine, OR
         2 stalks of celery, chopped, and 1/4 teaspoon of tarragon, marjoram, 
         or savory, OR
         1 package of frozen spinach or kale, a grating of nutmeg and a 1/4 
         teaspoon of lemon juice, OR
         1 cup of frozen corn and 1 teaspoon of fresh parsley, OR
         1 cup of frozen peas, 1/8 teaspoon each of ginger and cinnamon, a 
         goodly amount of pepper, and 1-3 teaspoons of vinegar (interesting 
         and tasty combination, based on a medieval recipe), OR
         1 sweet potato or half an acorn squash, peeled and chopped, and 1/2 
         teaspoon of Italian herb mixture
         Simmer the soup until the vegetables are tender.  Puree in blender or 
         food processor until smooth.  Add salt/pepper to taste. Serve forth.
         Instead of stock or vegetable bouillon cubes, you can take out 1/2 
         cup of soup after pureeing and dissolve a tablespoon of miso in it, 
         then return it to the pot and mix.
         Almost all of these combinations are good with the addition of 1/2 an 
         onion and a clove or two of garlic sauteed in sherry.  
         Other possible additions (not combined, of course): 
         a tablespoon of tomato paste
         1/2 cup of leftover beans or grains
         a few dried mushrooms or dried tomatoes
         a few tablespoons of sauerkraut 
         a tablespoon of capers or chopped pickle added before serving
         a tablespoon of yogurt swirled in right before serving (pretty!)
         toasted pumpkin/squash seeds or wheat germ sprinkled on top
 kwvegan vegan