Invent Your Own Cream Soup
Invent your own Cream Soup!
It’s getting cold outside… That means SOUP!! Need a cream soup recipe you can make using whatever is in your refrigerator? Different every time? Here’s a simple recipe using pantry staples... just add your favorite vegetable! Soup’s on!
Invent your own Cream Soup!
Yield: 4 servings
Ingredients:
White sauce base:
4 tablespoons butter
1 medium onion, finely diced
2 stalks celery, chopped
1/4 cup all-purpose flour
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/8 teaspoon black or white pepper
3 cups low fat milk, non-fat or 1% preferred
1 cup chicken broth, or vegetable broth for a vegetarian version
** Optional: 1 cup 2% shredded cheddar
Invent your own Cream Soup:
Add 3 cups of any of the following veggies listed or a combination:
**Cook, microwave/ steam prior to adding to soup for ~ 3 - 4 minutes
Potato, 3 (1⁄2-inch cubed)
Cauliflower florets
Asparagus, 1-inch lengths
Assorted mixed vegetables
Mushrooms, sliced
Equipment needed:
Medium saucepan
Cutting board
Chef knife
Rubber or bamboo spatula
Wire whisk
Measuring spoons
Dry and liquid measuring cup
Ladle
Nothing better than warm, creamy soup on a cold day that does not come out of a can! This recipe is simple to prepare and takes less than 30 minutes from start to finish. My Foods 2 students always had fun with this recipe as they got to “invent” their own soup. Potato or broccoli were usually the class favorites... with cheese of course! Super hearty so you can serve it for lunch or dinner. Grab your soup kettle and let’s make soup!
This recipe moves along pretty quickly…
1) Start the preparation process by finely dicing the onions, mincing garlic and chopping the celery into ~ 1⁄4-inch pieces. Don’t have fresh garlic? Substitute garlic powder, ~ 1/4 teaspoon per clove.
2) Place a medium saucepan over medium heat with the butter. Saute the onions, garlic and celery for about 5 – 8 minutes or until onions are translucent and fragrant. The celery may still be a bit crunchy, but I like the bit of texture it gives the final soup.
3) Next step is to add the flour and seasonings to create a roux with the melted butter. Stir the ingredients with the butter and flour until all the veggies are coated. Continue to cook slowly for one minute more to activate the starch in the flour for thickening the liquids.
4) Add the broth and milk to the mixture and agitate with a wire whisk to help break up the flour and butter granules into the liquid. The motto with dairy products is “low and slow”, so make sure your heat is medium low. Continue to slowly bring the soup up to temperature and allow it to thicken, giving it a figure eight stir about every 20 – 30 seconds.
** Thickening will not occur until the milk begins to steam, so patience is needed.
While the soup is heating…
5) Prep the vegetable you’re using. If using broccoli, cut the broccoli into bite sized florets, 1⁄2 - 1-inch. Not too big... remember it’s to fit easily in your mouth with yummy soup too!
Cooked vegetables are what’s added next…
6) To cook the vegetables, I prefer to use my microwave steamer. Steams them in about 3 – 4 minutes to a beautiful bright green color... tender crisp too! If you don’t have a steamer, place the veggies & 1 tablespoon of water in a bowl. Cover with plastic wrap, vent the corner and microwave.
7) Drain the cooked vegetables and add to the thickened soup. If using cheese, add this last right before serving and turn off the heat. Don’t want the soup to scorch on the bottom!
You soup is ready! Serve it with crusty bread or crackers. To balance out the meal, cut up fresh apples and vegetables and serve on the side. If serving soup for dinner, toast a bit of cheese on sliced bread or open-faced ham and cheese sandwiches work well too! Soup and salad is always a great choice too... Enjoy!