Yummy Cruise Ship Cream Soup

Photo Credit: digiyesica via Compfight cc

The other day I posted my recipe for making delicious homemade chicken stock.  It's an easy way to make something delicious with what would otherwise be food waste.  Today I'll share another trick to extending the feast from that rotisserie chicken and leftover roasted vegetables.


So your week is drawing to a close and in the fridge you have kept a quart of the yummy chicken stock you made.  Hopefully you've frozen the rest for later recipes.  You also have some leftover roasted vegetables such as carrots, butternut squash, etc.  Here is a trick they appear to use on cruise ships:  turn yesterday's roasted vegetables into today's cream soup!  When I have gone on cruises, I have noticed that the first course often consists of a cream soup.  And today's soup -perhaps cream of asparagus- interestingly follows last night's entree with...that's right...roasted asparagus!  Restaurants and cruise ships have found a way to make leftovers today's hot, delicious soup!

• 1 quart of chicken stock, preferably homemade
• Leftover roasted vegetables
• 1 cup heavy whipping cream (half and half will work)
• Salt and pepper to taste
• OPTION:  top with croutons, thin grilled onions or roasted seeds (pumpkin, pepitas)

Heat the stock and vegetables in a pot.

Remove from heat and blend the stock and vegetables into a puree.  I use my favorite kitchen gadget, my immersion blender.  If you don't have one, you can also use your blender but blend the vegetables and stock in small batches instead of all at once.  This will help the vegetables to puree properly.

Taste the soup.  You might like it just as the tasty roasted vegetables pureed into the warm, salty stock.  

I usually go one step farther by mixing in a cup of heavy whipping cream and returning briefly to the heat.  Stir and heat until the puree and cream are a nice, warm temperature.  Serve immediately.  Can be saved for lunches later.  Salt and pepper to taste.

NOTE:  Different vegetables will produce different tastes.  Carrots, parsnips, pumpkin, and butternut squash tend to lend a sweet taste to the soup.  Roasted asparagus and celery have great but different flavors.  Even leftover green peas make a tasty soup.  You may wish to experiment with adding different spices.  For example:

• The sweeter vegetables such as carrots and butternut squash pair well with ginger, curries, a bit of brown sugar, and even a dollop of maple syrup.
• Green peas (even the mushy ones from a can) can make a great warm or chilled soup.  I tend to hate tarragon, but even this vile herb has its uses.  It goes surprisingly well with peas.  
• That half can of leftover diced tomatoes or the roasted tomatoes from last night's dinner can become a quick gazpacho with some stock, minced onion, celery, and garlic.  Leave out the cream.

DIETS:
Diabetic:  yes
Gluten Free:  yes
Mediterranean:  yes
Nightshade Family Free:  yes* (leave out Nightshade family vegetables)
Paleo:  yes
SugarBusters:  yes
Sugar Free:  yes
Vegan:  no
Vegetarian:  no
Wheat Free:  yes
200 Calories or Under:  yes

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.