Cream of Everything

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by Chef Jon-Paul Hutchins/Le Cordon Bleu College of Culinary Arts

azfamily.com

Posted on January 12, 2010 at 9:03 AM

Updated Tuesday, Jan 12 at 9:20 AM

Ingredients:

2 oz. butter
1/2 onion chopped
1 lb. vegetable, clean, peeled or seeded as needed
2 oz. flour
1 quart chicken or vegetable stock
2 oz. Half & Half
Salt and pepper

Instructions:

Sweat the vegetables with the butter in a heavy bottomed 2-quart pot until tender.

Stir in flour and cook over moderate heat for 2 minutes.

Whisk in stock and simmer for 20 minutes or until the starchy taste disapates.

Pulse small batches of the soup in a blender and strain through a sieve.

Add Half & Half, season, enjoy!

Yield 1 quart

Variations

Substitute 1 lb. of the following (feel free to mix different vegetables, get creative!):

Cucumber, celery, broccoli, red bell pepper, asparagus

Try adding ginger or garlic with the onions

Add an herb or spice; curry, lemon, orange, tarragon, basil

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