From Home Baked Memories
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Cream of "Anything" Soup
Christopher Kimball's-Cook's Illustrated Master Recipe for
Cream of "Anything" Soup
2 Tbs. butter
1 Tbs. olive oil
1 medium onion, chopped
1 cup leeks (white part only), chopped
1-1/2 pounds vegetables of your choice, such as asparagus, fresh peas, parsnips, mushrooms, leeks, carrots, artichoke bottoms, potatoes, sweet potatoes, etc. (larger vegetables should be coarsely chopped)
1/2 tsp. sugar 3 to 4 cups chicken stock or broth 1
Tbs. fresh herb, minced (basil, tarragon, chervil, thyme, mint, or marjoram)
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
1/4 cup parsley, minced, for garnish
Cook's note: I have lightened this recipe a bit, but feel free to cut back on the cream if you prefer a less luxurious, silky texture in favor of either health considerations or a fresher, stronger vegetable flavor.
The vegetables listed below are, in my opinion, best suited for a cream soup.
The fresh herbs must be chosen based on the vegetable(s) selected. Mint goes well with fresh peas. Thyme works well with potatoes or carrots. Heat the butter and olive oil in a large pot. Add the onion and leeks and cook, covered, over low heat for 15 minutes -- do not let onion and leeks brown.
Add the vegetables, sugar, and 3 cups of chicken stock, bring to a simmer, and cook until the vegetables are just tender (this will depend on the vegetable).
Add the fresh herbs and cook for 5 minutes.
Add cream and puree in a food processor. Return to pan and if soup is too thick, add additional stock.
Warm over medium/low heat and add salt and pepper to taste.
Garnish individual servings with parsley.
Serves 4.
No Cream Cream Soup:
Substitute 3/4 cup cooked rice or potato for the heavy cream.
Cream of Parsnip Soup with Ginger:
Add 1 teaspoon minced ginger and a dash of turmeric to the onions and leeks. Use 3/4 pound of parsnips and 3/4 pound of potatoes for vegetables. Replace 2 cups of the chicken stock with water.
Cream of "Anything" Soup
2 Tbs. butter
1 Tbs. olive oil
1 medium onion, chopped
1 cup leeks (white part only), chopped
1-1/2 pounds vegetables of your choice, such as asparagus, fresh peas, parsnips, mushrooms, leeks, carrots, artichoke bottoms, potatoes, sweet potatoes, etc. (larger vegetables should be coarsely chopped)
1/2 tsp. sugar 3 to 4 cups chicken stock or broth 1
Tbs. fresh herb, minced (basil, tarragon, chervil, thyme, mint, or marjoram)
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
1/4 cup parsley, minced, for garnish
Cook's note: I have lightened this recipe a bit, but feel free to cut back on the cream if you prefer a less luxurious, silky texture in favor of either health considerations or a fresher, stronger vegetable flavor.
The vegetables listed below are, in my opinion, best suited for a cream soup.
The fresh herbs must be chosen based on the vegetable(s) selected. Mint goes well with fresh peas. Thyme works well with potatoes or carrots. Heat the butter and olive oil in a large pot. Add the onion and leeks and cook, covered, over low heat for 15 minutes -- do not let onion and leeks brown.
Add the vegetables, sugar, and 3 cups of chicken stock, bring to a simmer, and cook until the vegetables are just tender (this will depend on the vegetable).
Add the fresh herbs and cook for 5 minutes.
Add cream and puree in a food processor. Return to pan and if soup is too thick, add additional stock.
Warm over medium/low heat and add salt and pepper to taste.
Garnish individual servings with parsley.
Serves 4.
No Cream Cream Soup:
Substitute 3/4 cup cooked rice or potato for the heavy cream.
Cream of Parsnip Soup with Ginger:
Add 1 teaspoon minced ginger and a dash of turmeric to the onions and leeks. Use 3/4 pound of parsnips and 3/4 pound of potatoes for vegetables. Replace 2 cups of the chicken stock with water.