Forums: January 2010 Kickstart Forum Archive: "cream" base for soups?
Created on: 01/08/10 11:06 AM Views: 1937 Replies: 7
citykitty Joined: 01/03/10 Posts: 26	"cream" base for soups? Posted Friday, January 8, 2010 at 11:06 AM I am really missing my potato & leek soup and cream of broccoli soup. They are heavy, comforting, and warmning. Could anyone suggest a simple recipe for a good cream base? I've replaced cream with silk but I want more flavor and thickness. Thanks in advance!
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 11:11 AM Cream of Broccoli Soup 1 lb. broccoli 1 medium onion, quartered 1 clove garlic 2 cups vegetable broth or water 1/4 cup unbleached all-purpose flour 2 1/2 cups soy milk 2 tbsp. soy sauce 2 tsp. basil Salt and pepper to taste Cut the broccoli into florets and slice about one-fourth of the top of each stem. Reserve 1 cup of florets. Put the broccoli, onion, garlic, and broth or water in a large saucepan. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes. Put all the ingredients into a food processor and add the flour. Process until smooth. Return the soup to the saucepan; add the remaining ingredients and the florets. Cook over medium heat until the soup thickens and is heated through. Season to taste with the salt and pepper and serve. Makes 6 to 8 servings. Vikki ~ Wild4Stars@gmail.com
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shanna Joined: 12/30/09 Posts: 287	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 11:19 AM This thread is making my mouth water. I made a similar broccoli/cauliflower soup recently, with the addition of white beans (navy or cannellini). That gives it lots of body and a creamy texture when pureed. And it might sound weird, but adding green cabbage to soups makes them silky and thick, without changing the taste much. Pureed you don't even know there's cabbage in there. (Not that I don't love cabbage.) It's *not* just like having a cream soup, but it's mighty tasty. After a while you will lose that craving for dairy cream in things. Hang in there!
	Edited 01/08/10 11:19 AM Quote | Send PM | Link | Top | Bottom
LaniMuelrath Joined: 12/30/09 Location: California Posts: 557	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 11:25 AM What about blending some of the cooked potatoes to add a creamy base? Then you could have the chunks of potato, leek, and other veggie friends dancing around in it. Beans blended make another good creamy base. Add some white miso or Bragg's aminos for flavor and... Yes? Lani Lani Muelrath, M.A. CGFI, CPBN the Plant-Based Fitness Expert McDougall Health & Medical Center 5 Minute Fitness & Plant-based Blueprint www
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klmchan Joined: 12/29/09 Posts: 24	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 11:49 AM I made a Corn Chowder for Thanksgiving that was wonderful. The base was Yukon gold potatoes, cooked with herbs and spices and then blended in a blender. Corn was added after blending.
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LaniMuelrath Joined: 12/30/09 Location: California Posts: 557	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 11:53 AM Kimchan, yes, how could I have forgotten? Cream some corn for a great soup base! And that would go great with the potatoes. Actually, I used corn in the same fashion for a lunch 2 days ago for some mini-salsa pizzas for lunch. I pan roasted Ezekial sprouted burrito shells, blended some cooked corn and spread it over the top, and topped with pico de gallo. Beautifully colored and satisfyingly yummy! Lani Lani Muelrath, M.A. CGFI, CPBN the Plant-Based Fitness Expert McDougall Health & Medical Center 5 Minute Fitness & Plant-based Blueprint www
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craftycat70 Joined: 01/08/10 Location: Southern California Posts: 139	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 2:25 PM Cashews are also used for thickening cream soups. Here's a link for cashew cream recipe. I recently invested in a Vita-Mix Mixer which I bought through Costco. It's definitely an "investment" but well worth it! Especially great to have when pursuing a vegan diet. http://www.oprah.com/recipe/food/recipesvegetarian/20091015-tows-tal-ronnen-cashew-cream www.vitamix.com I have used the cashew cream in a potato broccoli soup before and my non-vegan spouse loved it. (didn't tell him what I used) Craftycat - Southern, CA ~Isaiah 43: 18 & 19 - "Forget the former things; do not dwell on the past. See, I am doing a new thing!"
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drdeb Joined: 01/02/10 Posts: 36	RE: "cream" base for soups? Posted Friday, January 8, 2010 at 2:51 PM In the past, I have used soy milk or Silk creamer in place of milk or cream, and it has worked out well. I made potato leek soup a few nights ago from a recipe I found that didn't include milk. I was very surprised that my (non-vegan) family LOVED it. It was creamy because I blended it, but it had a green color, so I thought they would immediately be turned off. Anyway, it was delicious. Here it is if anyone wants to try it: Potato Leek Soup (David Lebovitz) 6-8 Servings 2-3 tablespoons olive oil (you can add a little vegan butter spread for flavor) 4 leeks, washed and sliced salt 1 teaspoon chopped fresh thyme; optional 1/4 teaspoon chile powder 6 cups (1.5l) water 1 1/4-pounds (600 g) potatoes, peeled and cubed 2 bay leaves 1/2 teaspoon freshly-ground white pepper or red pepper flakes 1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat. 2. Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they're completely soft and wilted. 3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors. 4. Pour in the water, and add the potatoes and bay leaf. 5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes. 6. Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don't use a food processor as that will make the potato purée gummy. If the soup is too thick, add a bit more water, until it's the desired consistency. (In the past, I have used soy milk or Silk creamer in soups for a creamy base, and it was very good).
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