Soupe Du Jour, S’il Vous Plaît

Today, I am going to share with you what I made for dinner tonight.  I had some carrots, onion, potatoes and broccoli, but instead of the *predictable* chicken ABC soup, I opted to try something different:  Cream of Carrot Soup and Cream of Broccoli Soup.

A totally different taste, and I was surprised by how smooth the texture turned out to be!  Sort of reminded me of my puréeing days when the kids were about 6-8 months’ old. 🙂

Although, I would like to mention a caveat that these “Cream of xxx” soup recipes cannot and should not be used as baby’s first foods, although it’s of a similar consistency.  This is because it contains salt, pepper and other ingredients which baby might not have been introduced to yet.

I had a whole lot of fun making this soup and I know you will too!  You will find that both the soups have quite similar recipes, so you can probably reinvent other soups like “Cream of Pea Soup”, “Cream of Cauliflower Soup” or “Cream of Corn Soup”.  See?  It need not always be Cream of Mushroom Soup, you know…

Another PLUS about these soups is that my kids don’t know that the soup also has potatoes and onions and garlic in them…wholesome goodness 🙂

Cream of Carrot Soup

Ingredients

2 medium carrots, sliced thinly
½ yellow onion, chopped finely
½ potato, peeled and chopped into small cubes
1 tbsp butter
1 clove garlic, crushed
2 cups chicken broth/stock (or dissolve 1 cube chicken cube in 2 cups warm water)
salt and pepper to taste
50ml whipping cream

Directions

1. Heat a soup pot and melt the butter in it.
2. Stir-fry carrots, potatoes, onions and garlic for about 5 mins over medium heat
3. Pour in chicken broth and simmer over low heat for about 30 mins.
4. Leave to cool.
5. Purée or blend entire soup contents until smooth consistency is achieved.
6. Return blended soup to pot and stir in whipped cream, and some salt and pepper if desired.
7. Simmer for a few minutes and serve hot!

Cream of Broccoli Soup

Ingredients

1 medium broccoli, florets and stems chopped
½ yellow onion, chopped finely
½ potato, peeled and chopped into small cubes
1 tbsp butter
1 clove garlic, crushed
2 cups chicken broth/stock (or dissolve 1 cube chicken cube in 2 cups warm water)
salt and pepper to taste
50ml whipping cream

Directions

1. Heat a soup pot and melt the butter in it.
2. Stir-fry onions and garlic for about 5 mins over medium heat.
3. Add in potatoes and mix it with the melted butter.
4. Pour in chicken broth and simmer over low heat for about 5 mins.
5. Lastly pour in the broccoli and simmer for about 20-30 mins. (Broccoli is added in last because it cooks really fast)
6. Leave to cool.
7. Purée or blend entire soup contents until smooth consistency is achieved.
8. Return blended soup to pot and stir in whipped cream, and some salt and pepper if desired.
9. Simmer for a few minutes and serve hot!