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Cream of ____ Soup - Best Ideas?

  • m

I have a LOT of cream left over from holiday cooking nad this time I'd rather not just let it go bad. I'm in the mood for soup, and have just made some delicious cream of sorrel soup with our own sorrel. Other than the obvious (broccoli) any other ideas for GREAT creamy soup?

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  1. mushroom, spinach, carrot, potato, leek or onion.

      1. re: rmurphy

        Curried squash and apple soup is my favorite, but I would not like the recipe you linked. I follow the method I first saw on Marcia Adams' Amish Cooking from Quilt Country show many years ago. Sweat chopped onion in oil until starting to turn golden, then add garlic, chunks of peeled apple, and peeled sliced butternut squash; continue sauteeing until squash begins to soften, stirring occasionally. Make a bare spot on the bottom of the pan, sautee curry powder until it absorbs some oil and begins to bubble. Add the chicken broth and simmer 30 min. Puree, then blend in some cream to taste. I usually use Better than Bouillon chicken base but instead of diluting in water, I use a 2:1 ratio of water to apple cider.

        For other cream soups, I'd suggest clam/fish chowder and cream of tomato soup. Also, alfredo sauce and a pink tomato sauce for pasta. Finally, cream freezes well.

            1. re: goodhealthgourmet

              Originated with the late, great Jane Grigson, my goddess.

              1. re: buttertart

                not to get too OT, but have you ever made her sweet potato pie? i stumbled across the recipe once and saved it because it sounded great, but i haven't tried it yet...actually now that i think about it, that's not too OT because though it may not be a soup, the recipe calls for cream ;)

                1. re: goodhealthgourmet

                  No, I don't remember seeing a recipe for one of hers, seems very American.

                  1. re: buttertart

                    actually, what i like about the recipe is that it's not the typical American sugar-bomb!

                    JANE GRIGSON'S SWEET POTATO PIE

                    Sweet short-crust pastry made with 250g (8oz) flour

                    250g (8oz) boiled, peeled sweet potato
                    100g (3-4oz) melted butter
                    100g (3-4oz) dark brown sugar
                    175g (6fl oz) single cream
                    2 large eggs
                    ½ teaspoon grated nutmeg
                    1 teaspoon ground cinnamon
                    3 tablespoons brandy
                    Good pinch salt
                    100-150g (3-5oz) shelled walnuts

                    Line a 23 to 25cm (9 to 10in) tart tin with a removable base with the short-crust pastry. Sieve the sweet potato into a basin and beat in the remaining ingredients, in the order given, except for the walnuts. Chop one-third of the walnuts coarsely and add them to the mixture. Pour this into the pastry case and arrange the rest of the walnuts round the edge of the filling. Bake at 200C/400F/Gas 6 until the filling has risen and set. Test it with a warm metal knife or skewer. When it comes out clean, remove the pie from the oven. Allow 40 to 45 minutes.

                    1. re: goodhealthgourmet

                      Hey, that would be good, I'm sure of it.

        1. garbanzo bean with cream, serrano chili, cumin and sherry. great. make it in a snap.

          2 Replies
          1. re: chef chicklet

            This sounds great! I have a ton of garbanzos too. Could you provide some rough proportions? DO you leave any of the beans whole?

            1. re: Maya

              http://www.chow.com/recipes/11248-spi...

              2nd time/
              Sorry about that!
              I love this soup, I use canned garbanzo beans sounds like you have dried? I haven't tried it with that, but it can be done. I don't leave any whole, the soup is pureed with a stick blender or regular blender. Hope you enjoy it, its got lots of flavor that for sure!

          2. Decadent but delish: lobster bisque. Also corn chowder w/shrimp.

            Slightly off topic, but if you find yourself with cream on hand after two or three batches of soup, you can always make butter at home with nothing more than 10 minutes and a hand-mixer. It's yummy.

            1 Reply
            1. re: muirne81

              Second the Lobster Bisque, try The French Laundry's Creamy Maine Lobster Broth