Method 2

For each variation, replace the mushrooms with the vegetable and quantity indicated. See the note to the variations for Cream of Celery Soup, page 223.

Cream of Asparagus

Cream of Broccoli

Cream of Carrot

Cream of Cauliflower

3 lb (1.5 kg) cauliflower

Cream of Celery

Cream of Corn

3 lb (1.5 kg) whole kernel corn

Cream of Cucumber

3 lb (1.5 kg) peeled, seeded cucumber

Cream of Green Pea

Cream of Spinach

3 lb (1.5 kg) fresh or 2 lb (900 g) frozen spinach. Blanch, drain, and add after step 5.

Cream of Watercress

112 lb (750 g) watercress.

Cream of Chicken

6 oz (175 g) celery and 6 oz (175 g) carrot. Use strong chicken stock. Add 6 oz (175 g) cooked chicken meat, cut into julienne or fine dice, to the finished soup after straining.

Continue reading here: Cream of Broccoli Soup Cream Soup Method

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