wargo@sdcsla.UUCP (Dave Wargo) (04/15/85)
Would anyone have a good recipe for cream of vegetable soup? My idea is to mix cream of potato and mixed vegetables together. I thank you, my wife thanks you, and my stomach thanks you. Dave Wargo ucbvax!sdcsvax!sdcsla:wargo
nemo@rochester.UUCP (Wolfe) (04/18/85)
Dave Wargo requests > Would anyone have a good recipe for cream of vegetable soup? > My idea is to mix cream of potato and mixed vegetables together. > Wonderful stuff! There are three ways to make creamy veggie soup that I know about. The traditional (French) way is to cook and puree/strain the veggies, then add about 1 part heavy cream to 1 part veggies and 1 part stock. The cream thickens up amazingly (so add it to warm, *not* hot, liquid and stir well). It also imparts a distinctive dairy taste that I do not always care for in my soup. Another way is to boil potatoes until tender, then mash the bejabbers out of them and add to the veggie/stock mix (this is really great for vichysoise. Use 1 part sauteed chopped leeks to 2 parts potatoes and 1 part chicken stock, and the undiluted, very thick soup paste keeps well in the refridgerator. When preparing to serve soup, either mix about half and half with milk and serve cold or warm up with less milk. Salt and pepper to taste are the only spices needed). For most veggies, I prefer to make a white sauce with milk and stock, then add the mashed veggies. This works well for leftover brocolli, cauliflower, and even artichoke hearts if you puree them. I believe that it permits more of the veggie's flavor to come through. White sauce is made by making a roux (a couple tablespoons of butter + a couple tablespoons of flour cooked over *low* heat until it stops bubbling will do for about a cup to a two cups of liquid, depending on how thick you want it), then whisking in warm milk and stock. Bon appetit, Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
schrei@faust.UUCP (04/25/85)
[] The companion cook book to the PBS TV series "Master Chefs of New York" has the best cream of vegetable soup recipe I have ever tasted. They don't call it "Cream of Vegetable Soup", they call it "Winter Vegetable Potage", but don't let that disuade you.