Two Cream Soup Recipes

(Serve warm in the winter months and chilled in the summer)
Yield: 4-5 cups
3 tablespoons unsalted butter
1 bunch leeks (white parts only), cutcrosswise, and washed three times
2 cups chicken stock
2 large potatoes, peeled and diced
2 teaspoons salt
1 teaspoon white pepper
1 cup heavy cream

Heat the butter in a heavy-bottomedsoup pot over medium-high heat. When it begins to bubble add thesliced and washed leeks. Sautéthe leeks for abut 2 minutes, or until they are tender andtranslucent. Add the chicken stock, salt, and pepper, and bring thestock to a boil, then lower it to a simmer. Cook the soup for about20 minutes, or until the potatoes are easily mashed. Transfer thesoup to a blender or food processor, and process it until it issmooth. Return the soup to the pot and bring it again to a simmer.Stir in the cream. This soup may be served hot or cold. 
(I posted this recipe recently but made it again today and it is a crowd pleaser…so in the even you missed it, here it is again.)
ButternutSquash Bisque with Apple and Toasted Walnuts
Yield:6 cups
2tablespoons butter
1small onion, peeled and diced
1/2teaspoon ground cinnamon
1/4teaspoon allspice
1/4teaspoon nutmeg
1/2teaspoon salt
1teaspoon black pepper
2pounds peeled and diced butternut squash
2cups chicken stock
1cup heavy cream
1/4cup chopped, toasted walnuts
1/2cup small diced apple

Meltthe butter in a small pot over medium heat and add the onions. Sweatthe onions over medium heat for 5 minutes or until they aretranslu­cent. Add the flour and stir over medium heat for 2minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,and diced pumpkin; sauté another minute. Add the stock and simmerfor 15-20 minutes, or until the squash is very tender. Add the creamand simmer for 1 or 2 minutes longer. Puree in a blender or foodprocessor. After ladling the soup into warm bowls, garnish it withthe toasted walnuts and diced apple.

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