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Most cream soups begin the same way. Simmered vegetables go into a chicken or  vegetable or water stock. This is then amalgamated with a cream base, usually made with a classic flour-butter roux, to which milk and cream is added. The soup is then seasoned, the softened vegetables and creamy broth get pureed, and voila: cream soup in any flavor you choose. You can play around with the herbs and spices but mostly, this is the sort of recipe that suits whatever vegetable you prefer or what the market or season offers.  For spring, of course asparagus is my choice. It is absolutely lovely with fresh herbs, a touch of lemon, black pepper and fleurs de sel (salt). Once you get this soup down pat, it works with whatever vegetables you like.

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www.BetterBaking.com

Est. 1997

 

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