187640 ato soup heavy cream Recipes

butter, leeks, diced (white and light green parts ), chopped vidalia onion (or other white onion), green onions, chopped (white and light green parts ), flour, vegetable broth (or chicken broth), white wine, thyme, ground mustard, white pepper, salt , to taste, half-and-half (or heavy cream or light cream), shredded smoked gouda cheese

unsalted butter, jalapenos, seeded and finely chopped, red onion, finely chopped, garlic cloves, minced, ripe tomatoes, cored and chopped, ripe avocado, half-and-half (or heavy cream if you prefer), chicken stock, fresh cilantro, salt and pepper, grated sharp cheddar cheese

olive oil, chopped shallots, minced garlic, condensed chicken broth, soup can water, chopped tomatoes, chopped fresh basil or 1 1/2 tsp dry basil, salt & pepper, heavy cream

potato and leek soup, frozen chopped spinach, thawed, milk, heavy cream, freshly ground nutmeg , to taste, salt and pepper

low sodium chicken broth, potatoes, cubed, stalks celery, diced, carrots, diced, white onion, diced, smoked ham, chopped ((if you meat has a casing or tough edge, remove)), canadian bacon, chopped ((if your meat has a casing or tough edge, remove)), heavy cream ((you can also use half and half or milk)), butter, cornstarch, cheddar cheese (can use up to 12 ounces)

whole green chilies, chipotle chile (optional), chicken broth (or 1 can), cream cheese, heavy cream, salt, fresh ground black pepper

olive oil, chopped onion, chopped garlic, chanterelle mushroom, sliced, flour, white wine, chicken stock, heavy cream or 1 cup whipping cream, salt and pepper, chopped fresh chives or 1 tsp parsley

butter, onion, chopped, elephant garlic clove, minced, jerusalem artichoke, peeled and cut into chunks, fresh chicken stock or 3 1/4 cups fresh vegetable stock, whole milk, heavy cream, saffron, salt, white pepper, fresh chives, for garnish

beef broth, russet potatoes, peeled and cut into chunks, onions, quartered, celery ribs, cut into thick slices plus all the inner leaves of the bunch, carrots, cut into chunks, tomato sauce (or 4 ripe tomatoes), head broccoli, cut into florets, zucchini, thickly sliced, mushrooms, cleaned, dried basil (or to taste), dried marjoram, fresh dill, small stems and leaves only, salt , to taste, dried dill (to garnish ), heavy cream or half-and-half

stewed tomatoes, diced tomatoes with juice, butter (preferred ) or 1/4 cup oil, flour, brown sugar, tomato paste, allspice, chicken broth, low sodium preferred, heavy cream or 1 1/2-2 cups half-and-half or 1 1/2-2 cups milk, salt and pepper

cream of celery soup, low sodium chicken broth, water-packed artichoke hearts, cayenne pepper, heavy cream, salt & pepper

extra virgin olive oil, potatoes, peeled and diced, leek, trimmed, thinly sliced, and washed, yellow onion, peeled and thinly sliced, celery rib, thinly sliced, garlic cloves, crushed and peeled, tightly packed fresh parsley leaves, heavy cream (i use part half & half), chives, chopped (or other fresh green herbs), salt and pepper

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

soup, butter, olive oil, onion, very finely chopped, salt and freshly ground pepper, pumpkin (unsweetened *), chicken broth, brown sugar, herbed goat cheese mousse, chilled heavy cream, herbed or plain goat cheese, at room temperature, salt and freshly ground pepper, chopped fresh thyme

fresh mushrooms, fresh porcini mushroom (or 2 oz. dried ), chicken broth or 1 quart beef stock, chopped onion, butter, flour, bay leaf, light cream, heavy cream, salt, freshly ground white pepper (to taste), chablis or 4 tbsp any dry white wine, fresh lemon juice, chopped parsley

chopped walnuts, chopped celery, chopped chives, chicken stock, cream sherry, butter, heavy cream, salt, nutmeg, for topping

chicken stock, pearl barley , rinsed thoroughly, onion, chopped, carrot, sliced, celery ribs, sliced, bay leaf (laurel), fresh parsley, chicken carcasses (optional) or ham bone (optional), salt & freshly ground black pepper, heavy cream or 1 cup half-and-half or 1 cup milk

peeled red ripe tomatoes, carrots, butter, water, flour, broth, milk, heavy cream, tabasco sauce, chopped dill, sour cream