Cream soups

Cream soups are a type of soup that are prepared using cream, milk, or broth as a primary ingredient. The creaminess of these soups is typically achieved through the use of a roux, which is a mixture of fat and flour used to thicken sauces and soups.

History

The history of cream soups can be traced back to ancient times. The Greeks and Romans were known to have enjoyed these types of soups, often using ingredients such as barley and wine. In the Middle Ages, cream soups became a staple in European cuisine, with recipes often calling for the use of herbs and spices to enhance the flavor.

Types of Cream Soups

There are many different types of cream soups, each with their own unique flavors and ingredients. Some of the most popular include:

• Cream of Mushroom Soup: This soup is made by combining cream or milk with mushrooms and often onions and garlic. It is a popular choice for use in recipes, such as green bean casserole.

• Cream of Chicken Soup: This soup is made by combining cream or milk with chicken broth and pieces of cooked chicken. It is often used as a base for other dishes, such as chicken and rice casserole.

• Cream of Broccoli Soup: This soup is made by combining cream or milk with cooked broccoli. It is often served with a sprinkle of cheddar cheese on top.

Preparation

The preparation of cream soups typically involves sautéing vegetables or meat in butter or oil, adding flour to create a roux, and then slowly adding cream or milk while stirring constantly to prevent lumps. The soup is then simmered until it reaches the desired thickness. Some cream soups may also include pureed vegetables or meat to add texture and flavor.

Serving

Cream soups are often served as a starter course in a meal, but can also be served as a main dish. They are typically served hot, but some cream soups, such as vichyssoise, are served cold. Cream soups are often garnished with fresh herbs, croutons, or a drizzle of cream.