Cream soups part 2: the starch method

For the first post in the series, check Cream soups part 1: introduction.

I thought I would start the cream soup series with one of my favourite ways of preparing, and probably the easiest (and cheap!).

The starch method of making cream soups

This method involves making the soup creamy by using a starchy vegetable, usually potato. Yam is a good replacement, as the flavour is quite neutral. Turnips, sweet potatoes or parsnips can be used as well, but they change the flavour a bit (sometimes for the better, sometimes not so much).

The starch can also be added with cooked white rice or cooked beans (very handy if you have a small amount left over taking up space in the fridge). Or, you can use a combination of all three options.

This method works for vegetables and meats, as long as it's not a very starchy vegetable (or you would end up with basically a watery mash), and it's the best way of making a cream soup that will keep its texture in the freezer (so make a big batch and keep for when you don't feel like cooking).


Tools:

• chopping board
• chopping knife
• pot with lid
• spoon or something to stir the vegetables and the soup with
• blender (any kind, though handheld is probably a safer bet)

Ingredients:

• main flavouring ingredient: whatever you are making the cream of, the amount will depend on how flavourful the ingredient is.
• aromatic vegetables of choice: most common ones include onions, carrots, bell peppers, celery, chillies, garlic, ginger, leeks. As a rule of thumb make it between a fifth and a third of your main flavouring.
• starchy ingredient of choice.
• some fat (usually butter or oil) for sauteing.
• water or stock: chicken stock is the most common, followed by vegetable.
• condiments, seasonings and herbs of choice: salt and pepper are the most common.

Method:

• chop your aromatics and saute with your fat on a very low heat until they soften and start sweating (about 15 minutes), and people start coming to the kitchen saying "mmmm... what are you cooking?". A bit of salt added at this point helps the softening. You are sweating the aromatics on their own first to bring out thier flavours and aromas.
• chop your main flavouring ingredient and your starchy ingredient and add to the saute to brown slightly (especially important if you are using meat as it will give more depth of flavour).
• add the water or stock and bring to a boil.
• simmer until all ingredients are cooked and soft.
• add more water or stock if needed and blend until you get the consistency you want (from velvety to chunky). Be careful when opening if you are using a conventional blender as the steam can burn you, if you can use a hand-held blender, or wait until the soup has cooled down and then reheat it.
• season and enjoy. Seasoning at this point prevents under (or worse) over seasoning as all ingredients will be cooked and blended already and will taste exactly as they will on the plate.

Check tomorrow for a recipe of cream of cauliflower using this method.