tag:blogger.com,1999:blog-7925234503421923908.post1031886219822575530..comments2024-02-18T11:19:04.007-08:00Comments on NICOLE PARTON’S FAVORITE RECIPES: Cream of Celery SoupNICOLE PARTONhttp://www.blogger.com/profile/12964006132570710097noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7925234503421923908.post-11892574964579760592013-11-03T14:24:03.964-08:002013-11-03T14:24:03.964-08:00• “Light" cream is what we also call “coffee”...• “Light" cream is what we also call “coffee” cream or “half-and-half.” It generally contains 10-to-12% milk fat (the label likely says “MF”). Compare that to “heavy” cream (or whipping cream), which generally contains 33% MF. If I have no light cream, I sometimes substitute about a third the amount of heavy cream the recipe calls for, adding enough skim milk to achieve the desired amount of light cream. <br /><br />• If you buy whole milk, use that, but if you buy milk with a lower fat content, I recommend using light cream. <br /><br />• Sweet, chilled soups aside, chicken broth is essential to almost any good soup! I make and freeze my own stock (see the Index for How to Make Stock), but you can also buy it canned, boxed, or in powdered form. Although potatoes are an excellent soup thickener, they may detract from the “celery” taste you’re seeking.NICOLE PARTONhttps://www.blogger.com/profile/12964006132570710097noreply@blogger.comtag:blogger.com,1999:blog-7925234503421923908.post-56235136017070388092013-11-03T14:19:45.449-08:002013-11-03T14:19:45.449-08:00• What is light cream?
• Must I use light cream, o...• What is light cream?<br />• Must I use light cream, or can I just use another cup of milk?<br />• I love celery soup but have never made a good one, as I add potatoes and never use chicken broth.Anonymousnoreply@blogger.com