What are three common bases for cold cream soups?

Answer 1

Among several bases you may use a roux base with cream, a roux base with rendered veal (or fish, seafood, fowl or meat, vegetables or even fruit) stock, or you may use egg yolks as a thickener (not recommended for a first attempt). The flour/butter combination constituting the roux can be kneaded together in equal parts and rolled into small Golf ball size shapes, thereby forming a buerre manie and adding as many as needed to thicken the soup. More cream and butter may be floated on the soup at the end, and the entire mixture may be refrigerated several hours in advance of serving (freezing not recommended). Whole books are written on this subject, but for sources of excellent theoretical and practical explanation plus good recipes you cannot do better than refer to The Joy of Cooking (original authors were Rombauer and Becker) or one or both volumes of Mastering the Art of French Cooking by Julia Child et. al. The latter is especially recommended, because no matter how involved they may be, her recipes always work. Hope this helps: (suburbanjogger) == Answer== The cold soups I've made use heavy cream or cream cheese to make the base creamy. I have a grape soup recipe that uses chicken stock to puree the fruit and then you add a couple of tablespoons of cream cheese and continue the puree to blend it in. Yogurt or sour cream also works if it's a soup you don't cook. If it's cooked, don't add the sour cream or yogurt until it's cooled.