Vegetable Stock Recipe
There are several variations of stock which can be added to the basic recipe for making cream soups.
Some variations:
Brccoli – 1 kg Broccoli chopped and seasoned with 1/2 tsp nutmeg and reserve 1 lemon juice as a garnish on the top.
Almond – 450 gms of almonds, blanched, skinned and put in a blender with 3 cups of water pureed.
Strain through a sieve and add one extra cup of water and 250 gms of boiled potatoes and liquidise and strain.
Add this to the basic cream of soup and garnish with thinly sliced toasted almonds. Serve hot and cold.
Cream Soup
Ingredients:
1 kg – Vegetables diced
100 gms – Butter
225 gms – Onion finely chopped
4 cup – Stock
1/2 cup – Milk
4 No – Stock cubes (optional)
Garnish:
100 gms – Fresh beaten cream
Method:
Heat butter in a stock pot saute onion till golden.
Add milk and vegetables, salt, pepper and any other seasoning of your choice (based on individual recipes).
Add the tomatoes, beans, macaroni, stock and seasonings. Let the mix boil and then simmer for about 1/2 hour.
Cover the pan and simmer on a low flame till vegetables get soft.
Add stock and liquidise pass the mix through a sieve into a clean pan. Adjust seasoning.
Garnish with cream and serve.