Cream of Whatever Soup

by Dee
(Georgia, USA)

I'd like to share a recipe with you that has been handed down for many generations. I know it as my Oma's, "Cream of Whatever Soup." It was passed down through my Mother who was born and raised in Berlin Germany. She was swept away in love with a young American Lieutenant and has made America her home ever since. But, not without having returned to Berlin while my Father had orders to Vietnam.

During this time, my Mom and I lived in an efficiency in my Oma & Opa basement. So many wonderful first childhood memories; from walking the Grunewald with my Opa, learning to build castles with bier deckles, my Oma's love of gardening, and even my first visit from St Nick.

Most of all, I remember my Oma loved to cook and often created wonderful meals from her garden and what was bought fresh to market that day...hence, Cream of Whatever Soup. Whatever was in abundance or available. I've added the suggestions passed down to me by my Mom. I hope you enjoy!! Guten Appetit.

(enclosed is a picture of my Oma, Dad, Mom, Opa, and Tante Margareta)

Cream of Whatever Soup

• Medium diced onion
  
• 4 oz. butter (1 stick, unsalted)
  
• 4 oz flour = 7 oz fluid
  
• Choices are: 1 1/2 lbs. chopped cauliflower, spinach, broccoli, carrots, cabbage or diced potatoes
  
• 1 1/2 pt water (6 cups)
  
• 4 Knorr chicken bouillon cubes
  
• 2 cups light cream (warmed)
  

Add the following based on your choices:

• cauliflower = pinch fennel
  
• spinach or broccoli = 1/8 tsp garlic powder
  
• cabbage = 1/4 tsp pickling spice
  
• potato = 1/4 celery and 1/4 celery seed
  

Simmer veggies about 1 1/2 hours in broth made from bouillon cubes (following the directions of the package). In a 2 qt. sauce pan, melt the butter and saute onions and flour. Add veggies in broth. Stir until thickened. Stir in hot cream. Stir and serve!