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Cream Soups

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Revision as of 00:32, 19 September 2023 by Weishaupt (talk | contribs) (Created page with "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 i...")
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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.

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.

Method

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