Appetizers

Cream Soup Duo

Products used

Two recipes of soups combined to create a delicious bowl of cream soup duo. Made from real Québon cream, this parsnip and beetroot soup recipe served with a rosetta of homemade sour cream will warm you up!

Cooking time
20 min.
Preparation time
30 min.
Serves
4 to 6 servings
Ingredients
  • 4 large parsnips, peeled and cut into large pieces
  • 1 small onion, cut into large pieces
  • 1 small potato, peeled and cut into large pieces
  • 3 cups (750 mL) of chicken bouillon
  • Salt and ground pepper
  • 1/2 cup (125 mL) 15% M.F. Québon Ultra’Cream Country Style Cream

Beet Soup

  • 4 medium-sized beets, peeled and cut into large pieces
  • 1 small onion, cut into large pieces
  • 1 small potato, peeled and cut into large pieces
  • 2 cups (500 mL) chicken bouillon
  • Salt and ground pepper to taste
  • 1/4 cup (60 mL) 15% M.F. Québon Ultra’Cream Country Style Cream

Sour Cream Garnish

  • 1/2 cup (125 mL) Sour Cream
  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’Cream Whipping Cream
  • 2 tbsp (30 mL) green onion, chopped
  • Ground pepper to taste
Preparation
  1. Combine the ingredients for each soup in a separate casserole, without the cream.
  2. Bring to a boil, season and let simmer on medium heat for 15 minutes.
  3. Add the cream and simmer for 3 minutes.
  4. Purée each soup to desired consistency with a blender.
  5. Reheat in their respective casseroles, if desired.
  6. In a bowl, combine the ingredients for the sour cream garnish. Set aside.
  7. Simultaneously pour the parsnip soup on one side of the bowl and the beet soup on the other.
  8. Garnish with a rosetta of sour cream.