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I am not sure that it is neccessary to only use low fat milk when cooking soup, as I have made two good soups for years that include creamy milk, potato and leek ,and butternut soup.
Perhaps the receipe you used is a low fat one, in which case
low fat milk is called for.
Potato and leek soup can be made by taking two leeks, and and an onion and 3 large potatoes, chopped roughly, and simmering them till soft, in half water half milk , (2 pints in total) and then wizzing it up in a liquidiser till smooth and creamy.
Add freshly ground black pepper, and a swirl of double cream and enjoy.
The butternut soup is made in the same way, with the ommision of just the potatoes and leeks.
This should be served hot with some good bread.
Perhaps the receipe you used is a low fat one, in which case
low fat milk is called for.
Potato and leek soup can be made by taking two leeks, and and an onion and 3 large potatoes, chopped roughly, and simmering them till soft, in half water half milk , (2 pints in total) and then wizzing it up in a liquidiser till smooth and creamy.
Add freshly ground black pepper, and a swirl of double cream and enjoy.
The butternut soup is made in the same way, with the ommision of just the potatoes and leeks.
This should be served hot with some good bread.
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