Many people think that for every bowl of smooth, creamy soup on the table there’s a worn-out cook in the kitchen — cream soups are so impressive, they must be difficult, right?
To the contrary. While it’s true that puréeing adds an extra step, this elegant family of soups is often even better when made in advance, so they’re perfect for entertaining. Since creaminess often comes from a simple addition after the soup is cooked, finishing them at the last minute is no big deal.
There are vegan and light options here, too. Vegans will obviously want to use some kind of vegetable oil instead of the butter. But before you reach for the soy milk, check out all of your options in “Creaminess Without Dairy” on page 120.
One more note: Always be careful puréeing hot soup. It’s important to let it cool down a bit before putting it in a blender, and to blend it in small batches so it doesn’t blow the lid off the blender container (I could tell you a story about blueberry soup on my ceiling if you like). Or, use an immersion blender right in the pot.