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
Cream-soup-01.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-02.jpg" alt="Cream Soup how to" title="Cream Soup how to">2 Make a roux with the butter and flour, remove from the heat and gradually stir in the strained re-warmed milk
Cream-soup-03.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-04.jpg" alt="Cream Soup how to" title="Cream Soup how to">4 Meanwhile, wipe clean and chop the cucumber. Don't peel the cucumber as the skin will add colour. Peel and chop the onion.
Cream-soup-05.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-06.jpg" alt="Cream Soup how to" title="Cream Soup how to">6 Cover pan and cook over gentle heat, shaking occasionally or stirring with a wooden spoon so vegetables cook evenly.
Cream-soup-07.jpg" alt="Cream Soup how to" title="Cream Soup how to">7 Add the softened vegetables to the bechamel sauce and simmer, covered, for 10 minutes to allow the flavours to infuse.
Cream-soup-08.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-09.jpg" alt="Cream Soup how to" title="Cream Soup how to">9 Return the soup to the pan and place over a low heat. Taste and season lightly with salt and freshly ground black pepper.
Cream-soup-10.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-11.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
Cream-soup-12.jpg" alt="Cream Soup how to" title="Cream Soup how to">12 Reheat the soup carefully but do not allow it to boil or it will spoil. Meanwhile, cut the remaining butter into small pieces.
Cream-soup-13.jpg" alt="Cream Soup how to" title="Cream Soup how to">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.
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