Cream of Soup

No fuss just the recipe. I think food tells its own story. Just ignore my ancient stained stove.

Basic Cream of Soup

Ingredients:

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced yellow onion
  • 2 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth 3/4 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions:

  • Melt butter in a medium saucepan over medium. Add onion and garlic; cook, stirring constantly, until softened, about 2 minutes.
  • Whisk in flour, whisking constantly 1 minute. 
  • Whisk in broth and milk; bring to a boil over medium-high. 
  • Reduce heat to medium-low, and simmer 5 minutes. Stir in salt and pepper. 
  • Use immediately, or cool completely and store in sealed containers or jars in refrigerator up to a week. 

Variations:

  • Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper. Proceed with step 1, and follow recipe as directed.
  • Cream of Mushroom: Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high. Proceed with step 1, and follow recipe as directed.
  • Cream of chicken: brown and dice your chicken in the pan and set aside. Then proceed with step 1.

Potato Soup

potato soup
Photo courtesy of Bing Search

 

Ingredients:

  • 8 potatoes peeled and cubed
  • 2 tablespoons of butter
  • 1 whole onion
  • 3 garlic cloves
  • 3 stalks celery
  • 1/2 pound of cubed ham
  • 1 cup heavy cream
  • 4 potatoes peeled cubed
  • salt and pepper to taste

Steps:

  1. In a heavy pan saute garlic, celery and onions in butter.
  2. Add in ham and potatoes, cover with water and bring to a boil, 10 minutes.
  3. Lower heat and allow to simmer, add in heavy cream.
  4. In separate pan boil the other potatoes. Once they are fork tender drain and mash.
  5. Slowly add mashed potatoes to the broth to thicken it.
  6. Add salt and pepper to taste.

 

Butternut Squash Soup

Butternut Squash Soup

Ingredients:

  • 2 Carrots cut to 1 inch pieces
  • 1 chopped sweet onion
  • 3 lbs butternut squash (or pumpkin) chopped into 1 inch pieces
  • 6 cups of chicken broth
  • 1 tsp orange zest
  • 3 TBS White Wine Vinegar
  • 3/4 tsp kosher salt
  • 1/2 tsp white pepper (omit for pumpkin soup)
  • 1/2 tsp hot sauce (omit for pumpkin or if you do not like spicy food)
  • 1 teaspoon nutmeg
  • 1 cup heavy cream

Directions:

  1. Saute carrots and onions in dutch oven (heavy stock pot will work as well) on medium high heat until lightly brown.
  2. Add squash, broth and orange zest and bring to a boil.
  3. Cover and lower heat to medium and simmer for 20 minutes.
  4. Stir in cream and remaining ingredients. Allow to cool.
  5. Process with a handheld blender or put into a regular blender. Blend it all until smooth and creamy.
You can serve this cold or piping hot.
Light, Love and Peace!

Butternut Squash Soup

This and pumpkin soup are two of my favorite fall soups. This recipe is interchangeable between the two.

Ingredients

  • 2 Carrots cut to 1 inch pieces
  • 1 chopped sweet onion
  • 3 lbs butternut squash (or pumpkin) chopped into 1 inch pieces
  • 6 cups of chicken broth
  • 1 tsp orange zest
  • 3 TBS White Wine Vinegar
  • 3/4 tsp kosher salt
  • 1/2 tsp white pepper (omit for pumpkin soup)
  • 1/2 tsp hot sauce (omit for pumpkin or if you do not like spicy food)
  • 1 teaspoon nutmeg
  • 1 cup heavy cream

Directions

  1. Saute carrots and onions in dutch oven (heavy stock pot will work as well) on medium high heat until lightly brown.
  2. Add squash, broth and orange zest and bring to a boil.
  3. Cover and lower heat to medium and simmer for 20 minutes.
  4. Stir in cream and remaining ingredients. Allow to cool.
  5. Process with a handheld blender or put into a regular blender. Blend it all until smooth and creamy. 
You can serve this cold or piping hot. 
Light, Love and Peace!

Cream of Chicken Broccoli and Rice Soup

This has become a regular part of our menu. One of my family’s favorite soups.

Ingredients:

  • 1 to 1 1/2 lbs Bone in Chicken (I find marked down chicken breasts but any cut would do or even left over chicken)
  • 1 Medium onion minced (I use a mini chopper to make them disappear into food)
  • 4 Cloves of garlic
  • Italian or Poultry seasoning
  • 1 1/2 Cup of rice (white or brown long grain)
  • 1 lb bag of frozen broccoli
  • 2 TBS Lemon Juice
  • 1 cup of milk
  • Water approximately 2 quarts
  • Salt and Pepper to taste
Cooking the chicken and creating stock.

De-boned chicken going back into the pot.

Finished soup. Just a quick note it will thicken even more as it cools.

Directions:

  1. Mince garlic and onion and add to chicken in pot.
  2. Add seasoning, lemon juice and water to the pot. Make sure that the water covers the chicken by approximately 2 inches.
  3. Bring the pot to a boil.
  4. Let boil for approximately 5 minutes and then lower heat to medium. Let simmer for 45 minutes.
  5. Remove chicken and de-bone carefully.
  6. Add chicken, broccoli and milk to the pot and bring back to a boil.
  7. Add rice and reduce heat so that the soup will simmer. Allow 30 minutes for rice to cook.
  8. Adjust heat to low for 15 minutes so that the soup will thicken.

For a little bit different flavor top bowls off with Parmesan cheese or cheddar.