Cream soup
Cream Soup
Cream soup (/kri:m su:p/) is a type of soup that is prepared using cream, milk, or broth as a primary ingredient. The cream or milk is often thickened by a roux, a mixture of flour and fat.
Etymology
The term "cream soup" comes from the use of cream or milk as a key ingredient. The word "cream" is derived from the Old English "creme", which is believed to have been borrowed from the Latin "crema". The word "soup" comes from the Old French "soupe", which means "soup" or "broth".
Types of Cream Soup
There are many types of cream soups, including but not limited to:
- Cream of mushroom soup
- Cream of chicken soup
- Cream of broccoli soup
- Cream of potato soup
- Cream of tomato soup
Each of these soups is named after the primary vegetable used in its preparation.
Preparation
The preparation of cream soup typically involves the cooking of the main ingredient(s), such as vegetables or meat, in a pot. Once cooked, the ingredients are often pureed to create a smooth texture. Cream or milk is then added to the pot and the soup is heated until it thickens. Seasonings such as salt, pepper, and herbs are added for flavor.
Related Terms
- Bisque: A type of creamy soup that is traditionally made with shellfish.
- Chowder: A type of soup that is often creamy and contains chunks of ingredients.
- Velouté: A type of sauce that is similar to a cream soup, but is typically used as a base for other sauces.
External links
- Medical encyclopedia article on Cream soup
- Wikipedia's article - Cream soup
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