Tulisan 10 B.Inggris Bisnis 2

Every cream soup has a base. It's the soup's major component, and the part that adds the most flavor.

In most cases, the base of a cream soup is a vegetable puree.

• A vegetable puree can be as simple as vegetables boiled in a bit of water, then pureed with a blender or food processor.
• However, to get a more complex flavor with not a whole lot more work, you can saute some aromatics like leeks, onions, shallots, garlic, etc, with a bit of butter, and then add some chicken stock and boil the vegetables in the mixture. Then puree the whole thing! It'll be a lot more flavorful.
• You can also use vegetable stock if you're trying to make a vegetarian meal, but keep in mind that vegetable stock doesn't contain any gelatin and so doesn't really carry flavors as well as chicken stock would.
• Some vegetables benefit from being sauteed a bit with the aromatics. Mushrooms are a good example (although not technically a vegetable, you know what I mean!). It helps bring out the flavor. Just saute them, add the stock, simmer a bit, and then puree.
• Some vegetables – again, like mushrooms – make a great cream soup without being pureed. Whether you pureed the vegetable-stock mix is up to you, just see what you like.

For some cream soups, however, you wouldn't really want to use a vegetable puree. For example, a cream of chicken soup really only needschicken stock as a base, with maybe a few aromatics and some pieces of cooked chicken added and then pureed.