How to make the perfect bowl of pureed and cream soup

Fall is the perfect time for warm, tasty soups. If you're a little bored with the same old bowl of broth, thicken things up with an easy, creamy bowl.

For pureed soups, root vegetables, legumes potatoes and pumpkin are the best choices. The starchy ingredients combine with one another, making the soup nice and creamy.

• For a pureed soup, lightly braise about 550 grams (18 ounces) vegetables in a greased pan, then cook them along with root vegetables, salt and pepper in one litre/quart of water.
• Press the soup through a strainer or puree in a blender, then season to taste.
• After braising the vegetables, cream soups can be thickened with 15 to 30 millilitres (one to two tablespoons) flour and finished off with about 250 millilitres (one cup) cream, sour cream or crème fraîche.

• When preparing a cream soup, start by making the roux (butter and flour), then whisk in the broth just a little bit at a time so that no lumps can form.
• A cream soup gets thicker the more flour you use. If you carefully shake the flour into the soup through a funnel, whisking constantly, the soup will be smooth. But cook it thoroughly so it doesn't taste like flour.
• Thin out soups that are too thick with milk or a little water. On the other hand, you can also thicken soups that are too thin with a little sprinkling of cornstarch.
• To avoid coagulation, cook acidic ingredients like tomatoes by thoroughly boiling them. And make sure you pour the soup into the cooking pot containing the cream, rather than the other way around.

Pureed soups can be garnished with cream, butter, fresh herbs, croutons or crumbled bacon.

Create creamy, delicious meals this fall by blending some of your favourite autumn ingredients into a warm bowl of soup.

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