Cream soup

Pumpkin cream soup with a little sour cream , pumpkin seeds and a few drops of sesame oil .

Cream soups or cream soups (French : potages crèmes, from French crème for cream) are fine thickened soups that are assembled (completed) exclusively with cream and butter flakes . They are made with a tender filler (e.g. asparagus for asparagus cream soup ) or pureed vegetables.

One differentiates:

• Meat cream soups (e.g. based on veal stock, pheasant broth)
• Poultry cream soups (e.g. with strips of poultry breast, poultry dumplings)
• Fish cream soups (e.g. with clam meat, strips of sole, shrimp tails)
• Cream of cereal soups contain cereal products such as flour, rice or green spelled
• Vegetable cream soups contain leafy vegetables as a filler
• Cream of mushroom soups.

preparation

For the classic basic preparation, the respective main ingredient is first steamed and then dusted with wheat, rice or other grain flour, stirred and steamed colorless. Fill up with a suitable broth to the desired consistency and boil, then happen. Pour in the cream, but do not boil it anymore, the cream must not take on a cooking taste.

variants

• The Styrian pumpkin soup consists mainly of yellow pumpkin , chicken soup and onion , is with white wine infused with whipped cream , pumpkin seed oil served and roasted pumpkin seeds. Willi Halder recommends garnishing the soup with twigs of dill .
• The Waldviertel cream soup , presented by Eva Salomon, is boiled with caraway seeds and seasoned with vinegar . It is served with small potato cubes as a garnish.

See also

• pumpkin soup

swell

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6

Individual evidence

1. ↑ ^{a b c} Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 143 .
2. ^ Franz Maier-Bruck : The great Sacher cookbook. Austrian cuisine . Seehamer Verlag, 2001, ISBN 978-3-929626-27-8 .
3. ↑ Styria: The best Hausrzepte the region , Krenn-Verlag 2012, page 14
4. ^ Eva Deissen (ed.): Neue Kronen Zeitung Kochbuch , Verlag Carl Ueberreuter , Vienna 1991, with recipes by Reinhard Gerer (Vienna), Eva Salomon (Lower Austria), Walter Eselböck (Burgenland), Willi Halder (Styria), Karl Eschlböck ( Upper Austria), Karl and Rudolf Obauer (Salzburg), Sissy Sonnleitner (Carinthia), Hasi Unterberger (Tyrol), Ernst and Heino Huber (Vorarlberg), with photos by Peter Lehner , page 132
5. ^ Eva Deissen (ed.): Neue Kronen Zeitung Kochbuch , Verlag Carl Ueberreuter , Vienna 1991, with photos by Peter Lehner , page 62 (recipe from Eva Salomon), ISBN 978-3800034178