WHEN TO ADD CREAM TO SOUP RECIPES
CREAMY CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings (1-1/4 qt.).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Nutrition Facts : Calories 312 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat
CREAM OF CELERY ROOT SOUP RECIPE | FOOD NETWORK
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.
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Total Time 1 hours 15 minutes
Category nut-free, vegetarian, autumn, winter, soup
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HOW TO ADD CREAM TO A HOT SOUP | LEAFTV
Measure out heavy cream. The general rule is 1/2 cup of cream for every eight bowls of soup, but add more or less depending on your taste. When the soup is hot but not boiling, slowly add the cream and stir with a ladle until fully incorporated. Scoop a spoonful of soup and cool by blowing it with your lips.
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I'd recommend either using a cream with a higher fat content (you can get away with using a lot less of it in soups that low/no-fat creams so the impact won't be huge), or be very careful with the temperature and only add low-fat cream to finish or while the soup is on a low simmer.
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Dec 19, 2021 · If the heavy cream is being used to add a thick, creamy consistency and flavor to a sauce or pot of soup, half and half can be used in place of the cream.To make this substitution, replace the heavy cream with an equal amount of half and half. It’ll cut the calories and fat in your recipe, without sacrificing flavor.
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CAN YOU ADD SINGLE CREAM TO SOUP?
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