category: dish: soups: thickened soups

Cream soups, de.: Rahmsuppen, Cremesuppen, fr.: Potages crèmes

Cream soups are thickened soups. Just like velouté soups they are made from a liason sweated in fat, stock and a cooked main ingredient that is responsible for the flavour. Real cream soups are always finished with cream only. See also Preparation of velouté soups.

Where the thickener of a soup is also the flavour-imparting main ingredient, the typical taste is maintained best when the soup is finished with cream. Thickening and at the same time flavour-imparting are oats, barley, Grünkern (unripe spelt), semolina and pearl barley.

Examples for cream soups are

• Cream of artichoke soup, fr.: Crème Georgette
• Chicken cream soup, fr.: Potage crème de volaille
• Semolina soup, fr.: Crème de semoule
• Grünkern cream soup, fr.: Potage crème blé vert
• Barley cream soup, fr.: Crème Hamilton
• Tomato cream soup, fr.: Crème de tomates