Question about recipe substitutions from a newbie

[Guest guest]

Hello -

 

I'm wondering if anyone has tried substituting soy milk or silken tofu

for cream in soup recipes. If so...were you pleased with the taste and

results? I have a couple of fantastic " cream of ... " recipes that I'd

like to convert to vegetarian, and am not sure the best way to

proceed. Any suggestions?

[Guest guest]

Yes I have used silken tofu with excellent results. A nice bonus is the extra

protein. Beth

 

renamworks <renamworks wrote: Hello - I'm wondering if

anyone has tried substituting soy milk or silken tofu

for cream in soup recipes.

 

 

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[Guest guest]

Wonderful!

 

I have a fresh cream of asparagus soup recipe with which I'll give it a try, and

post it if it is a success.

 

Rena

 

 

 

Beth Renzetti <elmothree2000

 

Friday, April 20, 2007 1:13:29 PM

Re: Question about recipe substitutions from a newbie

 

Yes I have used silken tofu with excellent results. A nice bonus is the extra

protein. Beth

 

renamworks <renamworks > wrote: Hello - I'm wondering if anyone has

tried substituting soy milk or silken tofu

for cream in soup recipes.

 

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[Guest guest]

On 4/20/07, renamworks <renamworks wrote:

>

> I'm wondering if anyone has tried substituting soy milk or silken tofu

> for cream in soup recipes. If so...were you pleased with the taste and

> results? I have a couple of fantastic " cream of ... " recipes that I'd

> like to convert to vegetarian, and am not sure the best way to

> proceed. Any suggestions?

 

I've used soy milk (not creamy but adds a nice milkyness), silken tofu

(very creamy) and avocado (very rich and creamy, absolutely decadent,

but doesn't work with every flavor of soup)

 

If you try avocado, the ratio I tend to use is one medium-sized

avocado for every two cups of soup. Make the soup, then put some of

the soup liquid in a blender with the pitted and peeled avocado(es)

and blend until creamy. Pour back into main soup and stir well. Adding

a spoon or two of cold-pressed olive oil in the blender really kicks

it up. The downside is the high fat (but it's all " good fat " ) but the

upside is that it's decadently wonderful.

 

Sparrow

[Guest guest]

Thanks!

 

The avocado idea sounds luscious...I will have to give that a try!

 

Rena

 

, " Sparrow R Jones "

<sparrowrose wrote:

>

> On 4/20/07, renamworks <renamworks wrote:

> >

> > I'm wondering if anyone has tried substituting soy milk or

silken tofu

> > for cream in soup recipes.

--------------->

> I've used soy milk (not creamy but adds a nice milkyness), silken

tofu

> (very creamy) and avocado (very rich and creamy, absolutely

decadent,

> but doesn't work with every flavor of soup)

>

> If you try avocado, the ratio I tend to use is one medium-sized

> avocado for every two cups of soup. Make the soup, then put some of

> the soup liquid in a blender with the pitted and peeled avocado(es)

> and blend until creamy. Pour back into main soup and stir well.

Adding

> a spoon or two of cold-pressed olive oil in the blender really

kicks

> it up. The downside is the high fat (but it's all " good fat " ) but

the

> upside is that it's decadently wonderful.

>

> Sparrow

>

[Guest guest]

oh please do - i love asparagus!! Beth

 

Rena Armour <renamworks wrote: Wonderful!

 

I have a fresh cream of asparagus soup recipe with which I'll give it a try, and

post it if it is a success.

 

Rena

 

 

Yes I have used silken tofu with excellent results. A nice bonus is the extra

protein. Beth

 

renamworks wrote: Hello - I'm wondering if anyone has tried substituting soy

milk or silken tofu

for cream in soup recipes.

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

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relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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