Mother Dish Technique
Cream of Anything Soup
Cream of Anything Soup is a mother dish. To master a mother dish means that you can take what you know and use it to make a huge variety of dishes. This is the only creamy soup recipe you will ever need! Whatever season of the year, you can find fresh ingredients at the farmers’ market which will work wonderfully in this soup.
Individual Cream of Anything Soup Recipes
Cream of Leek Soup
Eat it hot and it’s delicious. Eat it cold and it’s vichyssoise, and it’s still delicious. Leeks are a sweet, mild aromatic that can stand on their own as the backbone of a soup.
Cream of Roasted Carrot Soup
Root to leaf. The soup is all about carrot roots. The pesto is all about carrot greens. Add crispy carrot “coins” and you capture the essence of carrots in a nice little bowl.
Cream of Winter Squash Soup
Cream of butternut squash soup used to be a favorite appetizer that I’d order when it found its way to seasonal restaurant menus. So delicious! I don’t order it as much now, because I learned how easy it is to make at home.
Cream of Roasted Cauliflower Soup
Do you like roasted cauliflower? If not, have you actually tried roasted cauliflower? If so, transforming it into a creamy soup makes for a bowl of roasted comfort.
Cream of Carrot Greens Soup
They do it in France! Take a lesson from the French. They know some things about cooking and eating.
Cream of Radish Greens Soup
The French get it. The lovely greens that top your bunch of radishes, they’re delicious too. Soupe aux Fans de Radis is one way the French utilize them. You should definitely give it a try!