By combining these four basic cream soups with other flavorful ingredients, mes apprentis, you will be able to make innumerable variations. Add a spinach puree to the cream of chicken base, for example, es voilà! - crème fhrentine.
Crème Florentine (Cream of Spinach)
Cook I pound of washed spinach in a lit tic boiling salted water, drain, and rub through a fine sieve. Combine the puree with 1 ½ to 2 quarts cream of chicken base, bring the soup to a boil. and cook for a few minutes. Stir in 2 egg yolks mixed with 1 cup cream and a little of the hot soup and cook, stirring, for about 3 minutes, being careful that the soup does not boil or it will curdle. Add 1 cup cream, correct the seasoning with salt, and strain through a fine sieve.
Crème Favorite (Cream of Green Bean)
Add 1 ½ cups green beans, cut in small pieces, to 1 ½ quarts cream of chicken base and cook until the beans arc soft. Rub through a sieve and finish with egg yolks and cream as in crème florentine.
Crème Foressière (Cream of Musbroom)
Melt 1 tablespoon butter in a saucepan, add 1 onion, chopped, and cook until the onion starts to rum golden. Add ½ pound of finely chopped mushrooms and cook until most of the moisture is cooked away. Add 1 ½ to 2 quarts cream of chicken base and continue to cook for 1 hour. Rub the soup through a fine sieve and finish with egg yolks and cream as in créme florentine. If ½ cup finely diced cooked chicken is added to the soup just before serving, the soup is called crème Béatrice.
Crème de Volaille Cream of Chicken Soup
Mix 2 egg yolks with 1 cup cream and a little cream of chicken base, stir into the remaining chicken base and bring the soup almost to a boil. Correct the seasoning with salt and add 1 more cup cream and chicken stock to give the desired consistency.
Crème Du Barry (Cream of Cauliflower)
Divide a small cauliflower into pieces, parboil for a few minutes in salted water, and drain. Add the cauliflower to 1 ½ quarts cream of chicken base, cook until the cauliflower is soft, and rub through a sieve. Bring the soup back to a boil and add stock or milk to give the desired consistency. Finish with egg yolks and cream as in crème florentine.
Crème Boston (Cream of Celery)
Clean and cut up enough celery stalks or roots or make I ½ cups. Parboil the celery in salted water for a few minutes, drain, and add it to 1 ½ quarts cream of chicken base. Cook until the celery is soft and rub through a fine sieve. Finish the soup with egg yolks and cream as in crème florentine,
Crème Marie Stuart
Cut 1 cup mixed vegetables (carrots. turnips, celery and leeks) into fine dice and cook the vegetables in 1 tablespoon butter with ½ cup chicken stock until tender. Cook enough whole barley to make I cup. Add the vegetables and barley to 1 ½ quarts cream of chicken base which has been thickened with ½ cup barley flour.
Crème Américaine
Cook 2 tablespoons whole tapioca in 2 cups chicken stock until clear and add it to 1 quart cream of tomato.
Crème Napolitaine
Add cooked spaghetti, cut in pieces about 1 inch long, to cream of tomato.
Crème Portugaise
Add cooked rice to cream of tomato.
Crème Rose Marie
Melt 1 tablespoon butter in a small saucepan, add ½ cup shredded sorrel, and cook until most of the moisture is cooked away. Combine with 1 quart cream of tomato.
Crème Cressonière (Cream of Water Cress)
Clean and trim 2 bunches of water cress and cook it for a few minutes in boiling salted water. Drain the cress well and rub it through a fine sieve. Combine with 2 quarts potage Parmentier and bring to a boil Stir in 1 cup heavy cream.
Potage Santé
Melt 1 tablespoon butter in a small saucepan, add ½ cup shredded sorrel, and cook until most of the moisture has cooked away. Combine with 1 ½ quarts potage Parmentier. Stir in I egg yolk mixed with ½ cup cream and a little of the hot soup and bring the soup almost to a boil, but do not let it boil, stirring constantly.
Crème Saint-Hubert (Cream of Game)
In a saucepan melt 2 tablespoons butter, add the bones from a game bird (partridge, pheasant, guinea hen), and cook until the bones are a rich brown color. Add 3 ounces dry sherry or Madeira, 2 quarts cream of chicken or cream of barley base, and cook slowly for 1 ½ hours. Remove the game bones, add 1 cup cream, and correct the seasoning with salt. Strain the soup through a line sieve and add ½ cup cooked game cut into fine julienne or dice.
Pinterest
