Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site rruxo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxv!rruxa!rruxo!vch From: vch@rruxo.UUCP (Kerro Panille) Newsgroups: net.cooks Subject: Re: Cream of soup Message-ID: <324@rruxo.UUCP> Date: Fri, 13-Sep-85 09:40:26 EDT Article-I.D.: rruxo.324 Posted: Fri Sep 13 09:40:26 1985 Date-Received: Sat, 14-Sep-85 07:24:18 EDT References: <579@mtuxt.UUCP> <11517@rochester.UUCP> Organization: Colony, Pandora Lines: 69 >> Any good recipes for Beef Barley and Cream of Chicken soups???? >> Thanks in advance. > >... >Melt butter in a sauce pan. Add enough flour so that it is not runny, >but not so much to make a paste. Cook on low, stirring gently, until >it stops foaming. Add warmed milk and stir vigorously with a whisk. ... What nemo is describing here is a standard white sauce. This is a great alternative if you tend to break your soups. I usually use half & half or heavy cream because the fat in them gives the soup a creamier texture, as well as making it quite thick. (I love a good THICK soup.) ... >It is important for the aesthetics of the soup to remove the fibers you >are likely to get if you use asparagus, brocolli, celery, etc. as the >veggie. This may be done by putting them through a food mill, or mashing ... Very true. If you haven't made cream of asparagus, you don't really have any idea of fibers. Asparagus has a lot of fibers in it. This can be quite a pain when making soup. (but, oh, is it ever worth it!!) Now, a recipie: CREAM OF SPINACH SOUP (for those who *thought* they didn't like spinich) 1 bag spinach 3 or so tbs butter 2-3 tbs flour 1 qt chicken broth (hot) 1 pint cream (half & half may be substituted, but it's just not the same) 1 egg yolk salt white pepper Make a light roux in a soup kettle. (Melt the butter in the kettle, add flour, cook over low heat until it changes consistancy, do not burn butter) Dice spinach, which had been cleaned (stems removed, washed), then add to kettle and cook over low heat until well cooked. It should almost be like steaming the spinach. When cooked, (about 5 mins), beat hot broth into the contents of the kettle, make it smooth by adding a little at a time. Simmer 10 mins. Meanwhile, beat egg yolk until bright yellow; add cream, stir. Take approx. 1 cup of liquid from the kettle (hot) and *a little at a time*, beat it into the eqq-cream mixture. Pour the eqq-cream mixture into the kettle, stir. Heat, do NOT boil. Season with salt and white pepper. ENJOY!!!! This soup has been known to cause intense orgasms. -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / TIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)