CREAMY SOUP BLUEPRINT (Make Pro Level Creamy Soup With Any Vegetable)

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Follow this simple blueprint to turn any vegetable into a silky smooth creamy soup. Use my code BRIANL at ​ to save $20 off EACH of your first two orders (total of $40 OFF) today. If you’ve been wanting to try Cometeer, now is the time. ☕Like this content and want to show support? Buy me a “coffee” here: 📸INSTAGRAM: 🔪MY GEAR: FINE MESH STRAINER: BOOS BLOCK CUTTING BOARD: 10″ Chef’s Knife: ESCALI DIGITAL SCALE: KUHN RIKON PEELER: 6.75qt LE CREUSET BLACK CUTTING BUTCHAS OV SOUP — 1. SWEAT AROMATICS + GARLIC ▪300g or 3c aromatics (onion, leek, fennel, and/or celery – when in doubt, just use onion), chopped ▪25g or 4-5cloves garlic, sliced ​​▪30-40g or 2-3Tbsp fat (olive oil or butter) Preheat large, heavy bottomed pot over medium low.Add fat (olive oil or butter) then aromatics, garlic, and a pinch of salt and sweat for 15 minutes until translucent, not caramelized. ADD STAR VEG +Add COOKING LIQUID ▪1200g or 8-9c of star veg, chopped (examples: butternut squash, asparagus, peas, celery root with potato, cauliflower, sweet corn) ▪1000g/32oz stock ▪500g/1pint heavy cream Note: liquids should use a 2 to 1 stock to cream ratio 3. COOK STAR VEG UNTIL TENDER Increase heat and bring to a simmer. and cook until veggies are tender (usually 25-30minutes) 4. PUREE VERY WELL When veggies are tender, add to blender in batches and puree until smooth. If mixture becomes too thick to blend, add just enough additional stock or water to allow it to blend. 5. STRAIN THROUGH MESH Pass the mixture through a fine mesh strainer, pressing through with ladle or spatula. 6. SEASON WITH SALT AND ACIDITY Taste for seasoning then add a strong pinch or 2 of salt and a squeeze of lemon juice. Stir and taste again. Adjust seasoning accordingly. Top with your favorite garnish. I like fried pumpkin seeds, pepper, and a drizzle of nice olive oil. — 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: CHAPTERS 0:00 Intro 0:20 The 6 steps in the blueprint 0:49 Butternut squash soup using the blueprint 5:25 Other star veg variations 5:54: Cometeer ad 6:56 Breaking down aromatics 8:49 Creamy Celery Root and Potato soup using the blueprint 10:52 Let’s eat this thing #creamysoup #butternutsquashsoup #soup **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links, I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! .

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47 COMMENTS

  1. I needed this recipe set a month ago when I was prepping for 2 weeks of liquid diet for a surgery on my esophagus! I made several smooth, veggies soups- and they were okay, but now I see what I did wrong. Thanks for the tips… especially the ones about ratios, the right blender, and a good strainer. I will revist my soups again soon as fall is setting in here in the south. 🍁Thank you!🧡

  2. Haircut looks great, Bri! Also this episode finally made me break down and buy the ‘high powered blender’ that starts with a ‘V’ and ends with a ‘mix’. Been putting it off but you made me bite the bullet! Now I’m eyeing that sieve! Great vid as usual!

  3. Yo Bri!

    Do you see any benefit to roasting the star veggies to get some maillard action going?

    Any cheat codes to keep the soup as luxuriant and creamy as possible without adding so much fat (the cream)? Lowfat coconut milk?

    Love this video!

  4. Hey bri, if it is not too much extra work, would it be possible to also give a rough estimate on how long the dish is good for going forward? No worries if not, but it would be super helpful to me at least when I make it and I know how long it'll last in the fridge. Thanks for the vids as always!

  5. I've come to the same blueprint as a home cook, completely intuitively. Watching this video was weird because this is exactly how I explain the logic behind the cream soup to people. But, I make cream soup with baked vegetables and with brown or caramelized ingredients, and it is never overpowering. I'll keep a few tricks up my sleeve just in case I start my own channel 😂 but what I wanna share now is that carrot works wonderfully as a star vegetable, and can be perfectly paired with Hokkaido pumpkin and sweet potatoes, just like you paired celery root and potato. Lovely video overall, I urge everyone to give it a try. For those who don't have that powerful blender, food processor is still fine but the end result will be just a little bit less silky. It will have amazing comforting rich taste regardless of the machine you use.

  6. Well…YES…. you can easily use an immersion blender too. I dunno why he focused on that sidenote.

    I've been making soup for years like this with only an immersion blender and none of the fancy powerful ones. The most important part is the straining afterwards if you want to get the soup as smooth as this.

  7. Nice, love soup & get through a lot of it, especially at this time of year when I can end up having it at lunch & dinner/supper. If I've foraged some good mushrooms from the local woods when cream of mushroom is hard to beat. With croutons or sautéed slivers of mushrooms on top. Yum 😋
    Think cream of parsnip would be a close second if staying on the creamy side of things.
    Great video as always.

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