Cream Soup

Cream soups add a warm touch to any cool-weather occasion. These soups involve many of the same procedures and ingredients as others: aromatics, broth, vegetables, or seafood, but with an enrichment of cream.

In my experience, a bisque (“twice cooked”) usually refers to a cream soup containing seafood such as shrimp, crawfish, or lobster, though some tomato cream soups fall into the category.

If you happen to be a domestic deity and have homemade stock on hand, then by all means use it; if not, use a quart of store-bought. Add a cup of diced onion, celery, and carrot along with a few pinches of thyme and parsley. Let it sweat on a low heat for about an hour or so. Strain and set aside.

Make a light roux with a ½  stick of butter and a quarter cup of plain flour. Drizzle into the stock and mix with a whip until it begins to thicken. Add a cup of whole cream and about two cups of your choice of prepared meats or vegetables.

Let soup rest off heat before serving with a little swirl of butter. This recipe makes about about six 12-oz. servings.

Mississippi Sin

Yes, dear hearts, gluttony is a mortal sin, and is–along with the other six, I hasten to assure you–rampant in Mississippi, where Class III obesity is endemic. While this recipe is new to me, it’s apparently been around for a while; you’ll even find “low-cal” versions, as if adulterating transgressions might mitigate the consequences. Honestly; some people. Blend well a cup of sour cream with 8 oz. softened cream cheese, add 2 cups grated sharp cheddar, a half cup each chopped ham and green onion, and small drained can of green chilies. Spoon into a toasted bread bowl, wrap in aluminum foil, and bake at 350 until crusty, forty minutes or so.