Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Fresh vegetables, coarsley
-chopped
4 tb Flour
5 c Chicken stock
3 c Light cream
5 tb Butter
Salt and Pepper to taste
CREAM OF CAULIFLOWER SOUP:
4 c Cauliflower flowerets
Paprika
Basic cream soup recipe
CREAM OF BROCCOLI SOUP:
5 c Broccoli
A pinch or two of nutmeg
Basic Cream soup recipe
CREAM OF CUCUMBER SOUP:
4 c Cucumbers, peeled, seeded
-and diced
1/2 c Sour cream
Basic cream soup recipe
CREAM OF LIMA BEAN SOUP:
4 c Lima beans
4 tb Crisply fried bacon crumbled
Basic cream soup recipe
CREAM OF SPINACH SOUP:
4 c Spinach, coarsely chopped
2 Hard cooked egg yolks
Basic cream soup recipe
CREAM OF ASPARAGUS SOUP:
4 c Tender asparagus tips

BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe

Peel the vegetable, if necessary, and chop coarsely. Place in a
saucepan with 3 cups of the stock. Cook over medium heat until the
vegetable is tender. Set aside 1/2 cup choice pieces of cooked
vegetables to use as a garnish. Puree the remaining cooked vegetable
together with the vegetable water in an electric blender, or press
through a strainer. Melt the butter in a soup kettle, blend in the
flour, and stir in the cream. Simmer over a low flame, stirring
constantly for 3 minutes. Stir in the pureed vegetable and the
remaining 2 cups of chicken stock, and simmer for 3 minutes more.
Adjust the seasonings and serve in individual bowls garnished with
the reserved cooked vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in Basic cream
soup. Garnish with reserved cauliflower and a sprinkle of paprika.
Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break broccoli into
flowerets. Slice the stems. Proceed as directed in Basic cream soup
recipe. Serve with nutmeg sprinkled on top.

Cream Of Cucumber Soup: Reserve 1/2 cup diced raw cucumber to use as a
garnish. Cook remaining cucumber for 8 minutes. Proceed as directed
in Basic cream soup recipe. Serve hot or cold with a dollop of sour
cream in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup
recipe but do not reserve any lima beans. Serve hot, garnished with
crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in basic cream soup
recipe, but do not reserve any spinach. Serve hot or cold, garnished
with hard-cooked egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup
recipe. Garnish with reserved asparagus tips and Pumpernickel
croutons. Serve hot or cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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