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Cream of Vegetable Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use any vegetable, or any combination. Asparagus is wonderful in place of the carrots and red potatoes, or any other vegetable or combination such as peas, broccoli, cauliflower, (Andy Boy colored cauliflowers are wonderful!) yams, etc. It is the technique of making the creamy base that is the key to this kind of soup.
3-4 carrots, cut into chunks (or 1 head cauliflower, or broccoli...)
In food processor with steel chopping blade in place, chop vegetables into a fine dice. Place in batter bowl, cover with a glass or ceramic lid and cook 5-6 minutes. Set aside. In another batter bowl, combine flour and butter and cook in microwave for 30 seconds. Whisk in the salt, pepper and herbs, milk and stock. Cook 2 minutes. Whisk well. Cook another 2 - 4 minutes or until thickened. Add cooked vegetables Add paprika and red pepper, if desired, for your own taste. Garnish and serve.
Recipe created 1995-03-21.