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Soup made with cream From Wikipedia, the free encyclopedia
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient.[1] Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.[2]
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock.[3] Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.[4]
A multitude of notable cream soups exist, including, but not limited to the following listed below.
Image | Name | Description |
---|---|---|
Bisque | Heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients[5] | |
Bobó de camarão | A chowder-like Brazilian dish of shrimp in a purée of manioc (or cassava) meal with coconut milk and other ingredients.[6] | |
Chowder | Often prepared with milk or cream, fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada. | |
Clam chowder | Any of several chowder soups containing clams and broth, many regional variations exist, but the two most prevalent are New England or "white" clam chowder, a cream-based chowder, and Rhode Island/Manhattan "red" clam chowder, which is typically prepared without a cream base. | |
Corn chowder | Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter. | |
Cream of asparagus soup | Asparagus, a light chicken or vegetable stock and milk or cream are primary ingredients.[7] | |
Cream of broccoli soup | Primary ingredients are broccoli, stock and milk or cream.[8][9][10] Mass-produced commercial varieties of cream of broccoli soup are produced by various food manufacturers, such as the Campbell Soup Company.[11][12] | |
Cream of chicken soup | Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist | |
Cream of mushroom soup | A simple soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. In America, the Campbell Soup Company began producing its well-known condensed "Cream of Mushroom Soup" in 1934.[13] | |
Cream of spinach | With spinach as a main ingredient, additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper.[14][15] Spinach soup is typically served hot, but can also be served as a cold soup.[16][17] | |
Cream of shrimp | Sometimes prepared as a cream soup, pictured is a shrimp chowder. | |
Cream of tomato | Cream of tomato soup is made with tomatoes as the primary ingredient and cream or milk as an ingredient.[18] It may be served hot or cold in a bowl, and may be made in a variety of ways.[19] | |
She-crab soup | A rich soup similar to a bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, a small amount of dry sherry added as it is plated. |
Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup.[2]
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