Cream Soup how to...
Cookware what you need and what you dont !
This method of making cream soups is suitable for unstarchy vegetables. The method is similar for poultry, fish and shellfish, where steps 4-6 are omitted. Make additions at step 7. For starchy vegetables, omit steps 1-3 and add liquid in step 7. To serve the soup chilled, omit the final addition of butter which would make the soup greasy.
SERVES 4
- 1 large cucumber or 2 ridge cucumbers- 1 medium-sized onion salt
- freshly ground black pepper
- 50 g [2 oz] butter
- 75 ml [3 fI oz] thick cream
For the bechamel sauce:
- 550 ml [1 pt] milk- half a small carrot
- quarter of a celery stalk
- 1 bay leaf
- salt and white pepper
- pinch of nutmeg or mace
- 25 g [1 oz] butter
- 25 g [1 oz] flour
1 Prepare vegetables and place them in milk with bay leaf. Bring slowly to the boil. Then cover and leave to cool for 30 minutes.
2 Make a roux with the butter and flour, remove from the heat and gradually stir in the strained re-warmed milk
3 Return the pan to low heat and bring to the boil, stirring. Add salt, pepper, nutmeg or mace, cover and simmer for 10 minutes.
4 Meanwhile, wipe clean and chop the cucumber. Don\'t peel the cucumber as the skin will add colour. Peel and chop the onion.
5 Melt25 g [1 oz] butter in a heavy based saucepan over a gentle heat. As soon as the butter has melted add the vegetables.
6 Cover pan and cook over gentle heat, shaking occasionally or stirring with a wooden spoon so vegetables cook evenly.
7 Add the softened vegetables to the bechamel sauce and simmer, covered, for 10 minutes to allow the flavours to infuse.
8 Reduce the contents of the pan to a puree using a vegetable mill, sieve or liquidizer. The liquidizer is probably the quickest to use.
9 Return the soup to the pan and place over a low heat. Taste and season lightly with salt and freshly ground black pepper.
10 Measure the cream into a small bowl. Spoon in about 60 ml [4 tablespoons] of the hot soup and stir vigorously to mix thoroughly.
11 Pour the cream and soup mixture back into the hot soup, whisking it in with a balloon or sauce whisk or stirring with a wooden spoon.
12 Reheat the soup carefully but do not allow it to boil or it will spoil. Meanwhile, cut the remaining butter into small pieces.
13 Stir or whisk the butter, one piece at a time, into the hot soup to give a final gloss. Adjust the seasoning and serve.