Posts Tagged With: Cream

Cream of carrot and basil

Have you ever had the feeling that you are doing something very wrong but you just don’t care because it’s feels so good? And no, I’m not talking about anything related to sex (I’m a married lady, so you better be respectful there!). I’m talking food.

As I wrote before I went experimenting with making cream soups.

The recipe I followed is pretty much nail on when it comes to creating a creamy decadent soup.

Cream of carrot and basil

I decided to go for carrot as I had lots at home, and there’s only so much carrot one can bake/mash/microwave/hide in pasta sauce.

Carrots are usually paired with coriander in soup. I’m not a big fan of coriander, and I didn’t have any in any case. I did have basil (I have a plant in my kitchen window sill actually), so carrot and basil cream soup on the menu today.

I followed the recipe pretty accurately. I ended up using about 3 tablespoons of flour, 3 cups of vegetable broth, a (biggish) twig of basil as an aromatic, vegetable oil (not butter), and 1/2 cup of cream.

The soup was amazing. If anything I’ll use 1/4 cup of cream next time I use this recipe. Decadent food is nice, but there’s something as too decadent.

Cream of carrot and basil

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Cream of whatever techniques

Reading and googling took me to discover that there are basically 3 ways of making a cream of whatever you fancy.

  • a velouté: a very light béchamel as base of the soup, with purée of what you want.
  • cream: the purée plus some kind of cream or milk.
  • starch: the purée thickened with starch, either potato, yam or cornstarch.

There’s a fourth way which involves mixing any of the above. Most commonly making a velouté and then adding cream. Personally that’s my favourite. You gt the thickness of the velouté and the richness of the cream.

During my research I found a promising catch-all sort of recipe for creams that seems simple enough for a homecook: How to make cream-of-anything soup. I’ll be experimenting with it later by making a cream of carrot for lunch. We’ll see how it goes.

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