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Detailed recipes and nutritional information for various cream soups, including ingredients such as beef, vegetables, and garnishes. Each recipe includes serving size and calorie information.
Typology: Exams
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Chapter 9
Pho Bo, page 267.
223
After reading this chapter, you should be able to
3. Bisques are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses. 4. Chowders are hearty soups made from fish, shellfish, and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes. 5. Potage is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup. A clear soup is called a potage clair in French.
Specialty and National Soups
This is a catch-all category for soups that don’t fit well into the main categories and soups that are native to particular countries or regions. Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup. Cold soups are sometimes considered specialty soups, and, in fact, some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soup, and vichyssoise (vee shee swahz) are simply cold versions of basic clear and thick soups.
Vegetarian Soups and Low-Fat Soups
A great variety of vegetable-based soups are suitable for vegetarian menus. To plan vegetarian menus, review the categories of vegetarianism discussed on page 682. Vegetable soups for vegans must contain no meat or any other animal product and must be made with water or vegetable stock. To bind thick soups, use a starch slurry or a roux made with oil rather than butter. Lacto-vegetarians, on the other hand, accept soups containing butter, milk, or cream. Because the appeal of vegetarian vegetable soups depends entirely on the freshness and the quality of the vegetables and not on the richness of meat stocks, be especially care- ful to use high-quality ingredients and to avoid overcooking. Clear soups are especially suitable for people seeking low-fat foods. Consommés and clear vegetable soups are virtually fat-free, especially if the vegetables were not sweated in fat before being simmered. Thick soups can be kept low in fat by thickening them with a slurry of starch (such as arrowroot, potato starch, or cornstarch) and cold water rather than with a roux. For cream soups, reduce or omit the cream and instead use evaporated skim milk. Purée soups are usually more adaptable than cream soups to low-fat diets because the vegetable purée adds body and richness to the soup without requiring added fat. A little yogurt or evaporated skim milk can be used to give creaminess to a purée soup. Even garnishing a serving of soup with a tea- spoonful of whipped cream gives a feeling of richness while adding only a gram or two of fat.
Service of Soups
Standard Portion Sizes
Appetizer portion: 6 to 8 oz (200 to 250 mL) Main course portion: 10 to 12 oz (300 to 350 mL)
Temperature
Serve hot soups hot, in hot cups or bowls. Serve cold soups cold, in chilled bowls or even nested in a larger bowl of crushed ice.
U N D E R S T A N D I N G S O U P S 225
Holding for Service
Strangely enough, some chefs who take the greatest care not to overcook meats or vegetables nevertheless keep a large kettle of soup on the steam table all day. You can imagine what a vegetable soup is like after four or five hours at that temperature.
1. Small-batch cooking applies to soups as well as to other foods. Heat small batches frequently to replenish the steam table with fresh soup. 2. Consommés and some other clear soups can be kept hot for longer periods if the vegetable garnish is heated separately and added at service time.
Garnish
Soup garnishes may be divided into three groups.
1. Garnishes in the soup. Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This group of garnishes also includes meats, poultry, seafood, pasta prod- ucts, and grains such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on. Consommés are generally named after their garnish, such as consommé brunoise, which contains vegetables cut into brunoise shape [^1 ⁄ 8 -inch (3-mm) dice]. Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attrac- tively in the bottom of a heated soup plate. This plate is set before the diner, and then the soup is ladled from a tureen by the dining room staff. 2. Toppings. Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions are toppings of chopped parsley or chives. Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors must be appropriate to the soup. Do not overdo soup toppings. The food should be attractive in itself. Topping suggestions for thick soups include the following: Fresh herbs (parsley, chives), chopped Croutons Fine julienne of vegetables Grated parmesan cheese Sliced almonds, toasted Crumbled bacon Grated cheese Paprika Sieved egg yolks Flavored butters Chopped or riced egg whites Flavored oils Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne Sour cream, crème fraîche, or whipped cream, either plain or flavored with herbs or spices 3. Accompaniments. American soups are traditionally served with crackers. In addition to the usual saltines, other suggestions for crisp accompaniments are: Melba toast Cheese straws Corn chips Whole-grain wafers Breadsticks Profiteroles (tiny unsweetened cream-puff shells)
226 C H A P T E R 9 S O U P S
Broths can be served as is, with only seasoning and perhaps a light garnish added. For example, plain chicken broth is commonly served as a restorative for invalids. More often, however, broths are used in place of stocks in vegetable soups and other clear soups, as discussed in the section beginning on page 232. Like stock, broth can be made with water. For especially rich, flavorful broths, use stock in place of water in the broth recipe.
Consommé
When we define consommé as a clarified stock or broth, we are forgetting the most important part of the definition. The word consommé means, literally, “completed” or “concentrated.” In other words, a consommé is a strong, concentrated stock or broth. In classical cuisine, this was all that was necessary for a stock to be called a consommé. In fact, two kinds were recognized: ordinary (or unclarified) consommé and clarified consommé. Rule number one for preparing consommé is that the stock or broth must be strong, rich, and full-flavored. Clarification is second in importance to strength. A good consommé, with a mellow but full aroma and plenty of body (from the natural gelatin) you can feel in your mouth, is one of the great pleasures of fine cuisine. But clarification is an expensive and time-consuming procedure, and, quite frankly, it’s not worth the trouble if the soup is thin and watery.
How Clarification Works
Coagulation of proteins was an important subject in our discussion of stock-making because one of our major concerns was how to keep coagulated proteins from making the stock cloudy. Strangely enough, this same process of coagulation enables us to clarify stocks to perfect transparency. Remember that some proteins, especially those called albumins , dissolve in cold water. When the water is heated, they gradually solidify or coagulate and rise to the surface. If we control this process carefully, these proteins collect all the tiny particles that cloud a stock and carry them to the surface. The stock is then left perfectly clear. If, on the other hand, we are not careful, these proteins break up as they coagulate and cloud the liquid even more, just as they can do when we make stock.
Basic Ingredients
The mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification.
1. Lean ground meat is one of the major sources of protein that enables the clearmeat to do its job. It also contributes flavor to the consommé. The meat must be lean because fat is undesirable in a consommé. Beef shank, also called shin beef , is the most desirable meat because it is high in albumin proteins as well as in flavor and gelatin, and it is very lean. Beef and/or chicken meat are used to clarify chicken consommé. Meat is not used, obviously, to make fish consommé. Ground lean fish may be used, but it is normal to omit flesh altogether and use only egg whites. 2. Egg whites are included in the clearmeat because, being mostly albumin, they greatly strengthen its clarifying power. 3. Mirepoix and other seasoning and flavoring ingredients are usually included because they add flavor to the finished consommé. They do not actually help in the clarification, except possibly to give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of the consommé. The mirepoix must be cut into fine pieces so it will float with the raft. A large amount of a particular vegetable may be added if a special flavor is desired, as in, for example, essence of celery consommé.
228 C H A P T E R 9 S O U P S
4. Acid ingredients (tomato products for beef or chicken consommé, lemon juice or white wine for fish consommé) are often added because the acidity helps coagulate the protein. They are not absolutely necessary—the heat will coagulate the protein anyway— but many chefs like to use them.
C L E A R S O U P S 229
Figure 9.1 Preparing consommé.
(a) The stock is well mixed with the clarification ingredients and set on a burner to begin heating.
(b) The raft begins to rise to the top.
(c) The raft has almost completely formed. The consommé will continue to simmer for a total of 1^1 ⁄ 2 hours.
C L E A R S O U P S 231
V A R I A T I O N S
Use chicken stock instead of beef or veal stock. Add to the clearmeat 8 oz (250 g) chicken trimmings (such as wing tips and necks) that have been chopped and browned in a hot oven. Omit tomato and add 1 fl oz (30 mL) lemon juice.
Unflavored gelatin must often be added to consommé to make jellied consommé. Amount needed depends on the strength of the stock and amount of jelling desired. Classically, a chilled consommé is only half jelled, more like a thick syrup. Some people, however, prefer a gelatin content high enough to solidify the consommé. In the following guidelines, use the lower quantity of gelatin for a partially jelled soup, the higher quantity for a fully jelled soup. Also, for tomatoed consommé (madrilène), increase the gelatin slightly because the acidity of the tomatoes weakens the gelatin.
Increase the tomatoes in the basic recipe to 24 oz (750 g). Use beef, veal, or chicken stock. Serve hot or jellied.
Increase the celery in the basic recipe to 1 lb (500 g).
Flavor finished consommé with 6–8 fl oz (200–250 mL) port wine per gallon (4 L).
Flavor finished consommé with 6–8 fl oz (200–250 mL) sherry wine per gallon (4 L).
G A R N I S H E D C O N S O M M É S For the following consommés, prepare and cook the garnish separately. At service time, add 1–2 tbsp (15–30 mL) garnish to each portion. See page 143 for description of cuts. All cuts should be small enough to fit the bowl of a spoon. For example, julienne may need to be cut shorter than for other applications.
Onion or leek, carrot, celery, and turnip (optional), cut brunoise. Sweat lightly in butter and simmer in a little consommé until tender.
Onion or leek, carrot, and celery, cut julienne. Prepare like brunoise garnish.
Small dice of spring vegetables: carrot, turnip, celery, green beans. Prepare like brunoise garnish.
Thin slices of leeks, carrots, celery, turnip, and cabbage. Prepare like brunoise garnish.
Cooked pearl tapioca.
Cooked broken vermicelli (very thin spaghetti).
Consommé Fettuccine
Y I E L D : 1 0 O Z ( 3 0 0 G ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 10 fl oz 300 mL Consommé 0.2 oz (2 tsp) 6 g Agar-agar
Per serving: Calories, 5; Protein, 0 g; Fat; 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 1 g; Sodium, 10 mg.
V A R I A T I O N
Mound 2 oz (60 g) in the center of a small plate. Using a squeeze bottle, squeeze an arc of Basil Sauce (p. 219) around one side of the mound. On the other side, spoon a mound of Parmesan Foam (p. 220). Garnish the fettuccine with a few small, whole basil leaves.
(continued)
Vegetable Soups
Clear vegetable soups are made from a clear stock or broth, not necessarily clarified, with the addition of one or more vegetables and, sometimes, meat or poultry and/or pasta or grains. Most vegetable soups are made from meat or poultry stock or broth. Meatless or vegetarian soups are made from vegetable broth or water.
232 C H A P T E R 9 S O U P S
234 C H A P T E R 9 S O U P S
Piquant Vegetable Soup with Chickpeas
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 2 fl oz 60 mL Vegetable oil 11 ⁄ 4 lb 625 g Red onion, small dice 1 tbsp 15 mL Garlic, chopped 1 lb 500 g Green bell pepper, small dice 2–4 oz 60–125 g Jalapeño or other green chile, cut brunoise 5 qt 5 L Chicken stock or vegetable stock 11 ⁄ 4 lb 625 g Tomatoes, peeled, seeded, and chopped 11 ⁄ 4 lb 625 g Cooked chickpeas 8 oz 250 g Corn kernels, frozen or fresh 8 oz 250 g Green beans, cooked until just tender and cut into 1 ⁄ 2 -in. (1-cm) pieces to taste to taste Salt to taste to taste White pepper to taste to taste Hot red pepper sauce (optional) Garnish: 12 oz 375 g Grated cheddar cheese (^1) ⁄ 3 cup 75 mL Chopped cilantro or whole cilantro leaves
Per serving: Calories, 160; Protein, 8 g; Fat, 8 g (45% cal.); Cholesterol, 20 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 105 mg.
V A R I A T I O N
Roast 1 head of garlic, as explained on page 592. Separate and peel the cloves. Add to soup in step 4.
Mushroom Barley Soup
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 8 oz 250 g Barley
10 oz 300 g Onion, cut brunoise 5 oz 150 g Carrot, cut brunoise 5 oz 150 g White turnip, cut brunoise 2 oz 60 g Butter or chicken fat 5 qt 5 L Chicken stock
2 lb 1 kg Mushrooms, diced 4 oz 125 g Butter or chicken fat to taste to taste Salt to taste to taste White pepper
Per serving: Calories, 60; Protein, 3 g; Fat, 1 g (15% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 3 g; Sodium, 75 mg.
Other Clear Soups
In addition to vegetable soups, many other clear or unthickened soups are known to various cuisines. They range from simple broths to elabo- rate concoctions of meats, vegetables, starches, and other ingredients. Although many contain vegetables, we don’t classify them as vegetable soups because other ingredients are generally more prominent.
C L E A R S O U P S 235
Chicken Noodle Soup
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 10 oz 300 g Egg noodles 10 oz 300 g Cooked chicken meat (see Note) 6 qt 6 L Chicken stock to taste to taste Salt to taste to taste White pepper
as desired as desired Chopped parsley
Per serving: Calories, 70; Protein, 6 g; Fat, 1.5 g (21% cal.); Cholesterol, 25 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 20 mg. Note: See Chapter 13 (p. 420) for preparing “boiled” chicken and broth for use in soups. Other leftover cooked chicken may also be used.
V A R I A T I O N S
Prepare as in basic recipe, using beef and beef stock.
Before adding the chicken and noodles, simmer 10 oz (300 g) diced carrots and 5 oz (150 g) diced celery in the stock until tender.
Brunswick Soup
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 10 oz 300 g Onions, small dice 1 oz 30 g Butter or oil 5 qt 5 L Chicken stock 11 ⁄ 4 lb 600 g Tomato concassé 11 ⁄ 4 lb 600 g Lima beans, frozen 11 ⁄ 4 lb 600 g Okra, fresh or frozen, cut in 1 ⁄ 4 -in. (^1 ⁄ 2 -cm) pieces 1 lb 475 g Corn, frozen 11 ⁄ 4 lb 600 g Cooked chicken meat and giblets, small dice to taste to taste Salt to taste to taste White pepper
Per serving: Calories, 120; Protein, 10 g; Fat, 3 g (23% cal.); Cholesterol, 40 mg; Carbohydrates, 13 g; Fiber, 3 g; Sodium, 45 mg.
C L E A R S O U P S 237
Oxtail Soup
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 6 lb 2.7 kg Oxtails Mirepoix: 10 oz 300 g Onion, medium dice 5 oz 150 g Carrot, medium dice 5 oz 150 g Celery, medium dice 6 qt 6 L Brown stock (see Note) Sachet: 1 1 Bay leaf pinch pinch Dried thyme 6 6 Peppercorns 2 2 Whole cloves 1 1 Garlic clove 11 ⁄ 4 lb 600 g Carrots, small dice 11 ⁄ 4 lb 600 g White turnips, small dice 10 oz 300 g Leeks, white part only, cut julienne 4 oz 125 g Butter 10 oz 300 g Tomatoes (canned), drained, coarsely chopped 2 fl oz 60 mL Sherry (optional) to taste to taste Salt to taste to taste Pepper
Per serving: Calories, 240; Protein, 24 g; Fat, 11 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 220 mg. Note: Water is sometime used instead of stock. If this is done, brown 4–5 lb (about 2 kg) beef or veal bones with the oxtails and simmer both bones and oxtails in the soup. Double the quantity of mirepoix.
V A R I A T I O N Oxtail soup is often clarified. Chill broth after step 7 and clarify like consommé. See page 229 for procedure.
Thick Soups
Cream Soups
Learning to cook professionally, as you have already heard, is not learning recipes but learning basic techniques you can apply to specific needs. The basic techniques of sauce-making were discussed in Chapter 8. If we tell you that cream soups are simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named, you should almost be able to make a cream of celery soup without further instructions. It’s not quite that simple. There are some complications, but they are mostly a matter of detail. You already know the basic techniques.
The Classic Cream Soups In the great kitchens of several decades ago, cream soups were exactly as we have just described: diluted, flavored sauces. In fact, what we now call cream soups were divided into two groups, veloutés and creams. These methods were natural to large kitchens that always had quantities of velouté and béchamel sauces on hand. Making a soup was simply a matter of finishing off a sauce. Modern cooks view these methods as complicated and have devised other methods that seem simpler. But most of the sauce steps are involved—you still have to thicken a liquid with roux (or other starch), cook and purée the ingredients, and add the milk or cream. The classical method is still important to learn. It will give you versatility, it makes excellent soup, and besides, it really isn’t any harder or longer, in the final analysis. In addition, we explain two other methods much in use today. But first, we consider a problem frequently encountered with cream soups.
Curdling Because cream soups contain milk or cream or both, curdling is a common problem. The heat of cooking and the acidity of many of the other soup ingredients are the causes of this curdling. Fortunately, we can rely on one fact to avoid curdling: Roux and other starch thickeners stabilize milk and cream. Caution is still necessary because soups are relatively thin and do not contain enough starch to be completely curdle-proof. Observe the following guidelines to help prevent curdling:
1. Do not combine milk and simmering soup stock without the presence of roux or other starch. Do one of the following: - Thicken the stock before adding milk. - Thicken the milk before adding it to the soup. 2. Do not add cold milk or cream to simmering soup. Do one of the following: - Heat the milk in a separate saucepan. - Temper the milk by gradually adding some of the hot soup to it. Then add it to the rest of the soup. 3. Do not boil soups after milk or cream is added.
Standards of Quality for Cream Soups
1. Thickness. About the consistency of heavy cream. Not too thick.
238 C H A P T E R 9 S O U P S
240 C H A P T E R 9 S O U P S
Cream of Celery Soup (Cream Soup Method 1)
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L ) U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E 3 lb 1.5 kg Celery, small dice 12 oz 375 g Onion, small dice 3 oz 90 g Butter 41 ⁄ 2 qt 4.5 L Velouté sauce, made with chicken or veal stock (see Note)
3 pt 1.5 L Milk or white stock, hot to taste to taste Salt to taste to taste White pepper
3 cups 750 Ml Heavy cream, hot (see Note) Optional garnish: 6 oz 175 g Celery, cut julienne, cooked Per serving: Calories, 320; Protein, 5 g; Fat, 27 g (75% cal.); Cholesterol, 90 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 240 mg. Note: Béchamel may be used in place of velouté if desired. This is often done for vegetarian menus. The quantity of cream may be decreased as desired to reduce dietary fat.
V A R I A T I O N S , M E T H O D 1 For the following cream soups, make substitutions in the basic recipe as indicated. Frozen and canned vegetables may be used, where appropriate, in place of fresh. Also, trimmings may be used if clean and of good quality, such as bottom ends of asparagus and broccoli stalks.
Use 3 lb (1.5 kg) asparagus stalks in place of celery. Optional garnish: cooked asparagus tips.
Use 3 lb (1.5 kg) broccoli in place of celery. Optional garnish: small cooked broccoli florets.
Use 3 lb (1.5 kg) carrots in place of celery. Garnish: chopped parsley.
Use 3 lb (1.5 kg) cauliflower in place of celery. Optional garnish: tiny cooked cauliflower florets.
Use 3 lb (1.5 kg) whole-kernel corn (fresh, frozen, or canned) in place of celery. Do not sweat the corn with the onions. Instead, sweat the onions alone, add velouté, then add corn. Garnish: corn kernels.
Use 3 lb (1.5 kg) peeled, seeded cucumber in place of celery. Optional garnish: small, diced, cooked cucumber.
Use 1^1 ⁄ 2 lb (750 g) mushrooms in place of celery. Optional garnish: julienne, brunoise, or sliced cooked mushrooms.
Use 3 lb (1.5 kg) frozen green peas in place of celery. Do not sweat the peas with the onions. Add them after velouté is added.
Use 3 lb (1.5 kg) fresh spinach or 2 lb (900 g) frozen spinach in place of celery. Do not sweat the spinach with the onion. Blanch it, drain well, and add to velouté in step 3.
Use 1^1 ⁄ 2 lb (750 g) watercress in place of celery.
Reduce celery to 6 oz (175 g) and add 6 oz (175 g) carrot (note that, together with the onion, this makes 1^1 ⁄ 2 lb [750 g] mirepoix). Use a velouté sauce made with a strong, flavorful chicken stock. After soup is strained, add 6 oz (175 g) cooked chicken meat, cut into julienne or fine dice.
Most cream soups are delicious cold as well as hot. For example, cold cream of cucumber soup is a special favorite in summer. Procedure:
T H I C K S O U P S 241
Cream of Mushroom Soup (Cream Soup Method 2)
Y I E L D : 6 Q T ( 6 L ) P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 F L O Z ( 2 5 0 M L )
U. S. M E T R I C I N G R E D I E N T S P R O C E D U R E
12 oz 375 g Butter 12 oz 375 g Onion, chopped fine 11 ⁄ 2 lb 750 g Mushrooms, chopped 9 oz 275 g Flour
41 ⁄ 2 qt 4.5 L White stock, chicken or veal, hot
3 pt 1.5 L Milk, hot to taste to taste Salt to taste to taste White pepper
3 cups 750 mL Heavy cream, hot (see Note) Optional garnish: 6 oz 175 g Mushrooms, cut brunoise, sautéed in butter
Per serving: Calories, 300; Protein, 5 g; Fat 25 g (75% cal.); Cholesterol, 85 mg; Carbohydrates, 14 g; Fiber, 1 g; Sodium, 170 mg. Note: The quantity of cream may be decreased as desired to reduce dietary fat.
V A R I A T I O N S , M E T H O D 2 For each variation, replace the mushrooms with the vegetable in quantity indicated. See Note to the variations for Cream of Celery Soup, page 240.
3 lb (1.5 kg) asparagus
3 lb (1.5 kg) broccoli
3 lb (1.5 kg) carrots
3 lb (1.5 kg) cauliflower
3 lb (1.5 kg) celery
3 lb (1.5 kg) whole-kernel corn
3 lb (1.5 kg) peeled, seeded cucumber
3 lb (1.5 kg) frozen peas. Add after step 5.
3 lb (1.5 kg) fresh or 2 lb (900 g) frozen spinach. Blanch, drain, and add after step 5.
11 ⁄ 2 lb (750 g) watercress
6 oz (175 g) celery and 6 oz (175 g) carrot. Use strong chicken stock. Add 6 oz (175 g) cooked chicken meat, cut into julienne or fine dice, to finished soup after straining.
