Authentic Retro Delight: Creamy Restaurant-Style Cream Soup
How to Make Restaurant-Quality Cream Soup That Tastes Just Like the Good Old Days
Craving the rich, smooth, and comforting cream soup from your favorite old-school restaurant? We’ll show you how to recreate that authentic, nostalgic flavor right in your own kitchen! As the weather gets cooler, this simple yet elegant soup is perfect for a hearty breakfast with the family or a warm starter before dinner. *Learned directly from a renowned hotel chef!*
Ingredients- 200ml All-purpose flour (approx. 1 cup)
- 20g Unsalted butter
- 4 slices Cheddar cheese
- 500ml Whole milk
- Beef stock, to taste (or beef bouillon powder)
- Ground black pepper, to taste
- Dried parsley flakes, for garnish
Cooking Instructions
Step 1
In a deep pan, melt the 20g of butter over medium-low heat until it’s fully liquid. Be careful not to let it brown.
Step 2
Once the butter is melted, sift the 200ml of flour evenly over the melted butter. Sifting prevents lumps and helps create a smoother roux.
Step 3
Using a wooden spoon or spatula, cook the flour and butter mixture over low heat, stirring constantly. Continue stirring until the mixture turns a light golden-brown color, which indicates it’s toasted and fragrant. This step develops a nutty flavor, but avoid overcooking, which can make the soup darker than desired.
Step 4
Once the flour mixture is lightly golden, gradually pour in the 500ml of whole milk while increasing the heat to medium. Add the milk a little at a time, stirring continuously as if you’re sautéing, to prevent lumps from forming.
Step 5
As the soup begins to heat and thicken, it’s crucial to keep stirring with your wooden spoon, scraping the bottom of the pan to prevent sticking and lumps. Using only milk (no water) will result in a richer, creamier, and more flavorful soup.
Step 6
When the soup comes to a gentle boil, add the 4 slices of cheddar cheese. Stir vigorously with a wooden spoon or whisk until the cheese is completely melted and incorporated, thickening the soup beautifully. Keep stirring to prevent any sticking at the bottom.
Step 7
Now it’s time to enhance the soup’s depth of flavor. Add beef stock to season. If you don’t have beef stock, beef bouillon powder is an alternative, though beef stock will yield a more complex taste.
Step 8
Season the soup primarily with the beef stock instead of salt. Ladle the creamy soup into serving bowls. Garnish with a sprinkle of dried parsley flakes. For those who enjoy it, freshly ground black pepper can be added to taste just before serving.
Step 9
Transfer the finished soup to attractive bowls and add a dusting of parsley flakes and a grind of pepper. Ah, this is the authentic taste of the classic restaurant cream soup! It’s hard to find this nostalgic flavor even in buffets these days, but now you can enjoy it easily at home.
