The preparation of Cream Soups is the same as Veloutés with the following differences:
The Velouté used as the thickening base is replaced by thin Sauce Béchamel made in the proportions of 100 g (3½ oz) White Roux per 1 litre (1¾ pt or 4½ U.S. cups) milk.
In a number of cases the liquid used for adjusting the consistency is milk instead of Bouillon.
Proportions for Cream Soups
This is the same as Velouté, i.e.
half the finished soup should be Sauce Béchamel.
a quarter should be the appropriate Purée which characterizes the soup,
the other quarter should be the Bouillon or milk used for adjusting the consistency, always taking account of the amount of cream for finishing the soup.
General rules concerning the preparation of Cream Soups:
Whether prepared with poultry, game, vegetables or shellfish the method is always the same as for Velouté soups, it is therefore not necessary to repeat them here.
Garnishes for Cream Soups
These are furnished by the basic ingredient which characterizes the soup, in the same manner as for Veloutés.
This is done at the last minute after passing the soup through a fine strainer, with 2 dl (7 fl oz or ⅞ U.S. cup) very fresh cream per 1 litre (1¾ pt or 4½ U.S. cups) soup.
The special characteristics of Cream Soups
These are carefully established as follows
the base used for thickening is thin Sauce Béchamel,
Cream soups should not be finished with butter, except in certain special cases as when a compound butter is an essential part of the soup. Cream soups are never finished with a liaison of yolks and cream,
only cream should be added in the finishing of the soup.