Every cream soup has a base. It's the soup's major
component, and the part that adds the most flavor.
In most cases, the base of a cream soup is a
vegetable puree.
· A vegetable puree can be as simple as
vegetables boiled in a bit of water, then pureed with a blender or food
processor.
·
However, to get a more complex flavor
with not a whole lot more work, you can saute some aromatics like leeks,
onions, shallots, garlic, etc, with a bit of butter, and then add some chicken
stock and boil the vegetables in the mixture. Then puree the whole thing! It'll
be a lot more flavorful.
·
You can also use vegetable stock if
you're trying to make a vegetarian meal, but keep in mind that vegetable stock
doesn't contain any gelatin and so doesn't really carry flavors as well as
chicken stock would.
·
Some vegetables benefit from being
sauteed a bit with the aromatics. Mushrooms are a good example (although not
technically a vegetable, you know what I mean!). It helps bring out the flavor.
Just saute them, add the stock, simmer a bit, and then puree.
·
Some vegetables – again, like mushrooms
– make a great cream soup without being pureed. Whether you pureed the
vegetable-stock mix is up to you, just see what you like.
For some cream soups, however, you wouldn't really
want to use a vegetable puree. For example, a cream of chicken soup really only
needschicken stock as a base, with maybe a few aromatics and some pieces of
cooked chicken added and then pureed.
UNIVERSITAS GUNADARMA
www.gunadarma.ac.id
www.studentsite.gunadarma.ac.id
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