Volume 12, Issue 018 - January 24, 2007

Greetings Friend,

Classic Cream Soups:

In 1869, Ulysses S. Grant was sworn into the Presidency and the last stake was driven into the transcontinental railroad. That same year, two men — a fruit merchant named Joseph Campbell and an icebox manufacturer named Abraham Anderson — shook hands in Camden, New Jersey. They'd formed a business that would one day become one of the most recognized brands in the world, a symbol of Americana: Campbell Soup Company.

Originally called the Joseph A. Campbell Preserve Company, the business produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats. In 1897, a major milestone occurred when Arthur Dorrance, the general manager of the company, reluctantly hired his 24-year-old nephew. Dr. John T. Dorrance, a chemist who had trained in Europe, was so determined to join Campbell that he agreed to pay for laboratory equipment out of his own pocket and accept a token salary of just $7.50 per week.

Dr. Dorrance quickly made his mark on history with the invention of condensed soup in 1897. By eliminating the water in canned soup, he lowered the costs for packaging, shipping, and storage. This made it possible to offer a 10-ounce can of Campbell's condensed soup for a dime, versus more than 30 cents for a typical 32-ounce can of soup. The idea became so hot with Americans that in 1922, the company formally adopted "Soup" as its middle name.

CampbellSoupCompany.com
 

ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie.

Everyone knows about and has used Campbell's Cream of Mushroom Soup. It is a critical ingredient in thousands of casserole dishes—and that is a good thing. But to sit down to a bowl of fresh, homemade creamy mushroom soup laced with a hint of sherry can really make your day.

Cream of Mushroom Soup

Makes 6 servings

Ingredients:

4 ounces unsalted butter
1/2 pound button mushrooms, cleaned and sliced
1 small clove garlic, minced
1/4 cup flour
2 cups chicken stock
1 cup heavy cream
1/4 teaspoon pepper
1/4 teaspoon sweet basil
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon Tabasco
3 tablespoons sherry

Preparation:

Melt the butter in a 2 quart pot. And add half the mushrooms and all the garlic; sauté for about 4 minutes, or until mushrooms take on a bit of color. Add the flour to make a roux. Stir the roux, while cooking, until it has become lightly browned and has a nutty aroma, or about 5 minutes.

Add the stock to the pan and bring to a boil, stirring constantly to remove any lumps. Remove the pan from the heat and let cool for a couple of minutes. Pour the mixture into a blender and carefully blend. Return the mixture to the pot and add the remaining mushrooms, cream and seasonings.

Bring to a good simmer and add the sherry. Cook for about 5 more minutes at a low simmer. Do not boil after adding the cream. The soup should coat the back of a spoon. Adjust seasonings and serve.

Asparagus

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce in a wide array of nutrients, supplying significant amounts for a healthy diet.

Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60 percent of the recommended daily allowance for folacin, which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.

Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.

Source: Asparagus.org

MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and 2 sweetened versions.

Crème of Asparagus Soup

Makes 6 servings

Ingredients:

2 pounds asparagus
1 medium white onion, chopped
3 tablespoons butter, unsalted
5 cups chicken broth
1/2 cup crème fraîche
1/4 teaspoon lemon juice
salt and fresh cracked pepper to taste

Preparation:

Cut off the tips of a dozen asparagus and reserve them for the garnish.

Chop the remaining asparagus roughly into approximately half-inch pieces.

In a 3 quart pot, cook the onion in 2 tablespoons of butter until just translucent. Add the chopped asparagus and cook for a minute or two. Add the broth and simmer until the asparagus is quite tender, about 20 minutes.

While the soup is simmering, blanch the reserved asparagus tips in lightly salted water for a couple of minutes. Drain and reserve.

When the soup is done simmering, pour it in small batches into a blender and purée. Return the puréed soup back to the pot and stir in the crème fraîche. If the soup is too thick, add more broth until you find the correct consistency. Season with salt and pepper and briskly whisk in the last tablespoon of butter.

To serve: Whisk in the lemon juice and ladle into bowls, garnish with the blanched asparagus spears.