Our dgd has cow's milk protein issues, so she gets goat's or sheep's milk or soy or rice milk. She has no problem with goat milk or sheep milk made into cheese.
In recipes, you can usually substitute any of the above for cow's milk. Or you can use water.
If you have a recipe for a cream-type soup, if there are potatoes in the soup, you can take some of the potatoes out of the soup and whiz them up in the food processor or with an immersion blender. When added back to the soup, it will be creamier without the cream. This is a recipe I make using this technique.
Hearty Sausage & Kale Soup
Serves 4 - 6
1 # Italian sweet sausage links
1 T olive oil
3/4 c to 1 c chopped onion
2 -3 cloves garlic, minced or crushed
2 - 4 medium potatoes, peeled & cubed
1 - 2 quarts veggie stock
2 c shredded kale leaves
1/3 c heavy cream (see my notes below)
Preheat oven to 300°F. Place links on cookie sheet lined with foil and bake for about 25 minutes or until completely cooked. Cut into half lengthwise and then into 1/2" pieces. Set aside.
Heat the oil in stockpot over med heat. Add onions and sauté until translucent, about 6 minutes. Add the garlic and sauté about 1 min. Add the stock and potatoes.
Bring to a boil, reduce heat and simmer uncovered for about 15 minutes. Add sausage, kale and cream, and simmer for about 1/2 hr longer, covered.
MY NOTE #1: You may add cream at end and heat through. Alternatively, take some of the stock and potatoes out of the stockpot and place in a small bowl. Cream them using a blender and return to the pot.
MY NOTE #2: If you like you can add 1/2 cup of fat-free (or lactose-free or soy) milk to the soup to give a creamy appearance with less calories than using cream.
I found the original recipe in the book: Prairie Home Cooking, 400 recipes that celebrate the bountiful harvests, creative cooks, and comforting foods of the American Heartland. by Judith M. Fertig.
The notes are my personal changes to the recipe. This recipe is similar to the Tuscan soup served at Olive Garden Restaurants.
