Burnt Toast Thursday: Low-fat Cream Soups

It's our weekly Thursday feature for those of us who like to take things easy in the kitchen.  For all of you who can't even manage to get the toast just right . . . here's an easy, healthy, quick way to make soup.



Low-Fat Cream Soups



4 c. water

3 c. Milk (in the fat percentage of your choice)

2 c. Pureed vegetables, any type

1/4 c. Corn starch

4 t. Bouillon (either vegetable or chicken)

salt and pepper to taste





Bring 4 c. water to a boil and add the pureed or chopped up veggies.  My kids aren't big veggie fans so I pulverize 'em (the veggies, not the kids).  Cook the veggies on a hard boil for about fifteen minutes until the veggies are tender and lots of that water is boiled off.



While the veggies are cooking combine 1 c. cold milk with the corn starch.  Stir it well, let it sit for a couple of minutes then stir it again.  The cornstarch settles on the bottom of the container at first and can feel like you're stirring cement until you get it loosened up.  (It's a non-Newtonian fluid in this concentration; you can read about that in a fabulous post by Karen on Layers of Learning, our sister site.)



Next add bouillon, I prefer chicken, but whatever you like is fine.  Add salt and pepper, I usually put in about 1/2 t. salt and 1/4 t. pepper for lots of flavor, but be cautious, you can always add more if it's not quite enough.  Next add 2 c. of the milk and stir till heated.  Now pour in your cornstarch and milk mixture, stirring all the while.  Milk scorches really easily, so don't neglect your stirring.  The soup will thicken up beautifully, becoming thick and rich even if you use skim milk.  If it's too thick for your taste, just add a little more milk.



The last step is to taste it.  Is it flavorful enough?  Try adding a bit more salt if it's lacking or throw in a teaspoonful of basil or 1/2 t. of sage.  Maybe you'd like the flavor of garlic?  Or perhaps a bit more bouillon.  Serve the soup with yummy bread to finish off your meal.