Melissa
11-12-2004, 06:53 PM
I've been experimenting with ways to make really creamy "Cream Of..." Anything soups. It's getting cold here in PA and this weather always makes me want creamy soups...cream of tomato, cream of mushroom, cream of celery...whatever. Here's what I've discovered (with great glee): If you take some raw oats, pulverize them dry in the food processor so they're pretty fine, then add some avocado and almonds and water (I use slightly warm water so it's not chilly soup), a dash of salt and whatever spices harmonize with the veggie, blend until it's completely creamy. Yum! I'm sorry I'm not more specific about amounts...I never measure but I can guesstimate well. For a generous large serving for one, I imagine it's about 1/2 cup oats, maybe a bit less, 1/4 to 1/2 avo depending on how rich I want it, about 10 almonds, lemon if needed, salt to taste. For example, tonight my family had pizza with veggie toppings and--knowing I'd be craving the same tastes and smells--I made myself a delicious bowl of creamy tomato soup using the above method. Some additions: a glug of olive oil added to the processor, some oregano, a pinch of basil, a hit of Tabasco green label.
Yesterday, I made cream of mushroom soup and adapted the spices: used less avo, no garlic, a bit more salt and some nutmeg. Yum, yum, triple yum. If you're like me and crave creamy soups, you might want to give the oat/almond/avo base a try.
Yesterday, I made cream of mushroom soup and adapted the spices: used less avo, no garlic, a bit more salt and some nutmeg. Yum, yum, triple yum. If you're like me and crave creamy soups, you might want to give the oat/almond/avo base a try.