CREAM SOUPS

By Lutie

Cream soups are one of my favorites. I always felt intimidated in attempting to make them and I had some dismal failures before I developed this method. This recipe works for Cream of Spinach soup, Cream of Asparagus, or Cream of Broccoli.

Ingredients

• 1 Shallot, minced
• 2 Tbs. butter
• 4 Cups chicken broth
• 4 Red potatoes, peeled and thinly sliced
• 1 Tsp. salt
• 1/2 Tsp. white pepper
• 1/2 Cup heavy cream
• Either, 1 lb. spinach, washed, cooked and drained
• 1 bunch asparagus, trimmed, cut into bite size pieces and cooked
• 1 small head of broccoli, trimmed, cooked and cut into bite size pieces

Preparation

Step 1

Saute shallot in butter for about 5 minutes. Add chicken broth, potatoes, salt and white pepper. Cook until potatoes are tender, about 20-25 minutes. Cool slightly.

Puree soup in batches in blender until smooth. Return to pan. Add cooked vegetable to soup, along with ½ cup of heavy cream. Heat and stir until heated through.