The classic method for preparing a cream soup starts with a flavor base of aromatics of onions, celery, and/or garlic with the main ingredient (for example asparagus, cauliflower, or mushrooms)that is cooked in fats including butter or oil. For the singer method, sprinkle flour over the vegetables and fats after they have softened to create a roux, a white stock is then added along with a sachet d'epice. The soup is simmered and seasoned, pureed and strained, and returned to the pot where it is finished with cream.
For Variation I, the soup is started in the same way but instead of flour, a roux is added after the stock is combined with the aromatics and main ingredient. The soup is simmered and finished similar to the singer method.
For Variation II, the soup is started in the same way but a prepared white sauce of Bechamel or Veloute is used in place of stock and the thickening agent.
For Variation III no added starches or flour is used instead relying on the starches in the vegetables to thicken the soup.
Vegetarian and Vegan versions are made by preparing the soup with a vegetable stock and eliminated animal fats by using oils and non-dairy milk or cream including coconut, soy, rice, or almond.
Master Recipe: Cream Soup