Friday, December 21, 2012

Homemade "Cream of" Soup

There are a lot of great recipes out there that call for "cream of" soups. Unfortunately, the canned "cream of" soups (usually Campbell's, or something comparable) are not so healthy, have a lot of preservatives & sodium and don't have an authentic taste. I always thought it'd be really difficult to create homemade "cream of" soup, but it's actually not at all. There this really awesome website that helps you make "cream of" soups in any way that you'd like (vegan, vegetarian, gluten-free, organic, low-fat, and traditional). I made a vegetarian cream of potato for my hash brown casserole and it was great. This recipe makes about 1 1/2 cups. You can use it right away, freeze it, or keep in the fridge for up to four days.

Prep Time: 5-10 minutes
Cook Time: 10 minutes

One (1) cup of milk -- I used almond milk
3/4 cup of vegetable stock
1/4 cup of flour
1/4 cup of butter
1/2 cup of red potato, boiled and diced -- If you're making another type of soup, use 1/2 cup of that main ingredient
1/2 small onion, diced
Two (2) cloves of garlic, minced

Saute potato, onion and garlic in a large pan until they begin to break down. Set aside.
In a separate saucepan, melt butter and then slowly whisk in the flour. Stir regularly so the flour doesn't get stuck to the bottom of the saucepan.
Add milk and veggie stock and bring to a boil.
Add potato, onion, and garlic, and reduce to a simmer.
Stir until you've reached a thicker consistency.
Let cool and use in whatever recipe you'd like!

I wasn't able to take any photos of this process, but next time I make it, I'll be sure to post some!