Cream Soups

Cream Soups

Cream soups are made by combining a very thin Veloute, or Béchamel, sauce (do not use béchamel if soup is to be stored before use, cream will sour the soup), with a suitable quantity of cooked, mashed, strained vegetable, fish or meat pulp. While the vegetables, fish, and/or meat are really just a garnish; flavour is always improved by the use of some highly flavoured vegetables.

Cream Soup Recipes and Base

I could, at this time, include recipes for various cream soups, and for a cream soup base; but, it is very impractical to do so.

Commercial, soup bases are, simply, processed starch, or a homogenized white roux using chicken fat, with the addition of some additional spices and herbs.

All cream soups are prepared as described above. 

©Al (Alex-Alexander) D. Girvan. All rights reserved.