There are many ways of making cream soups, some very French-technical, some more homely, some more expensive, some cheaper. I will try to cover them all.
What is a cream soup?
Technically a cream soup is a soup that:
- has a main flavouring ingredient
- has something to make it thick
- is blended (or pureed)
- has cream (or some substitute)
Most times we call cream soups to soups that don't actually have any cream (or cream substitute). Those should be called puree soups, but since they are siblings and on a daily basis we don't really make a difference, I'll cover both.
The same happens with soups that have cheese. We shouldn't really call them creams, but we do usually consider them to be in the same group, so I'll go through those as well.
I will probably be writing about 8 or 9 posts on all the different ways to prepare cream soups, I'll link them here as I post them.
The series:
Part 2: the starch method: using potatoes, rice or beans.
Part 3: the roux method: using butter (or oil) and flour.
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