cream soups

[litnup]

I'm looking for a universal "light version" recipe for a cream soup (broccoli, cauliflower, etc.)

[This message has been edited by litnup (edited 09-28-2000).]

[lorilei]

You really don't have to sacrifice much to make a good cream soup. The recipe below makes an excellent base recipe for cream soups if you substitute cauliflower or potatoes for the broccoli. If you use fat free sour cream and a nice skimmed stock, the dish is quite low in fat.

CREAM OF BROCCOLI SOUP

3/4 cup chopped onion
1 carrot, sliced thinly
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

Makes about 4 cups, serving 2.
Gourmet
December 1993

LORI NOTE:
If you prefer a thicker soup, add a chopped potato or two. I always throw in a clove (or three) of garlic as well.

[jd]

Thanks, lorilei! I love soups and will give this one, and some variations on it, at try!

[Jeanne G]

Me too!!! Thanks litnup & loreilei for both the idea and the recipe!!

http://www.cookinglight.com/bbs/biggrin.gif

[litnup]

Lorilei Thanks so very much for the recipe - I've spent a considerable amount of time looking! Have a great one!