White Foam Soup Recipes
WHITE FOAM SOUP
Make and share this White Foam Soup recipe from Food.com.
Provided by Jane Gib
Categories Vegetable
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter.
- add to flour, then the milk be degrees.
- stir thoroughly.
- boil well and add garlic celery and mace.
- barely simmer for 20-30 minutes, until soup is well flavoured.
- cool slightly and then add the yolks of the eggs.
- reheat, without boiling.
- season and add grated cheese.
- beat the egg whites to a stiff froth.
- fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.
- serve with fried croutons of bread.
Nutrition Facts : Calories 380, Fat 25.4, SaturatedFat 13.1, Cholesterol 137.5, Sodium 305.9, Carbohydrate 27.3, Fiber 4.7, Sugar 1.3, Protein 13.5
WINTER WHITE SOUP
About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it's a lot of ingredients, but it's well worth the effort. You may wish to serve this soup the next day as it improve in taste with time.
Provided by simone stevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute.
- Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 9.4 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 213.1 mg, Sugar 5.4 g
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