CREAMED SOUP FROM FRESH VEGETABLES

CREAMED SOUP FROM FRESH VEGETABLES

1 ½ cups chicken broth
½ cup chopped onion
Desired vegetable and seasonings (see list)
2 Tbsp. butter
2 Tbsp. flour
½ tsp. salt
Few dashes white pepper
1 cup milk

In saucepan, combine the chicken broth, onion and one of the
vegetable-seasoning combinations from the list below. Bring to boiling. Reduce heat; cover and simmer the time indicated below or till vegetable is tender. (Remove bay leaf if you’re using broccoli.) Place vegetable mixture in a blender container or food processor. Cover and blend 30 to 60 seconds or till smooth. In same saucepan melt the butter. Blend in the flour, salt, and pepper. Add the milk all at once. Cook and stir till thickened and bubbly. Stir in the vegetable puree. Cook till heated through for a warm soup. For a chilled soup, refrigerate, covered, for several hours.

Submitted by Ann Guthals

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