Cream Soups

I make a lot of soup. It's not a mystery that I like soup and I try to experiment with them. Vegetable, Chicken Noodle, Chili, Lentil, Green Bean, Fish Soup, Potato, Tomato, Hamburger (yes, it is a thing), Consommé, French Onion Soup, Miso, Manhattan Clam Chowder, Bouillon, Pho, Italian Wedding Soup, Thanksgiving Turkey, Cabbage Soup, and a billion other clear soups have been made by me and I like the results of my work.

I also make Cream Soups. This process involves making a normal soup and then adding heavy cream. The process may also involve using a stick blender as well. This article will document my adventures with cream based soups.

Pretty much all of the Cream Soups I make go along great with a grilled cheese sandwich.

Cream of Chili Pepper Soup

I really like this one. It is tangy, spicy, and creamy all at the same time. It will cure your desire for a vinegary, hot, and buttery meal and is pretty simple. There are several ways you can do this. Chipotle, fresh peppers, grilled peppers, and a few other processes. My favorite way is to just chop up a bunch of peppers and sweat them with onions and garlic.

Method

• buy or grow a bunch of chili peppers. use a mix of any you can find.
• chop them up in a rough chop. remove the stems and membrane.
• chop a medium sized sweet onion
• put a couple of tablespoons of olive oil, lard, or avocado oil to a large sauce pan
• put the pan on medium heat and wait about 7 minutes. or five minutes. or 10 minutes. it depends on your stove
• toss he chili peppers and onion into the pan
• sweat them for about 10 minutes
• while the peppers and onions are reducing down, mince 5 cloves of garlic
• when your peppers and onion are basically a hot mush, add the minced garlic and sauté for about 30 seconds
• when you smell the garlic blooming, add chicken broth. the amount of broth is defined by the amount of peppers you have used. just barely cover the mush.
• lower the heat
• simmer the mess, covered, for at least 30 minutes
• once everything is broken down, use a stick blender to blend all of the vegetables down as far as you can.
• the previous step can take 20 minutes of blending
• taste for salt
• taste for other seasoning
• you are going to need a bit of Frank's Red Hot© sauce in there for acidity. put a dab or five in
• taste again
• if it tastes good, slowly drizzle in 3 or 4 tablespoons of heavy cream into the pot while you have the stick blender back in there, on high speed

Other Stuff

You can add bacon, chopped onions, chopped cilantro, or large hunks of cheddar cheese while the soup is still hot. Hell, if you want to go crazy, you can add pineapple and ham, but I won't because that's gross.