Cream of Vegetable Soup Recipe

From Dorothy McNett's Recipe Book.

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Cream of Vegetable Soup

From Dorothy McNett's Recipe Book at 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...)
1-2 small red potatoes, quartered
1 onion, quartered
3 cloves garlic

4 tablespoons butter or olive oil
4 tablespoons unbleached all purpose flour
1/2 teaspoon salt (more or less...depends on stock)
1/4 teaspoon freshly ground pepper
1/2 - 1 teaspoon dried Italian herbs, or any herb of your choice
1 cup milk (or half and half)
2-3 cups good quality chicken, beef, vegetable or seafood stock
1/4 teaspoon paprika, and / or red pepper as desired

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.
Or, saute the vegetables in the olive oil or butter 5-6 minutes or until tender using a heavy bottomed saute pan. Using a roux whisk, blend in the flour and stir over medium heat about 1 minute. Whisk in seasonings and then whisk in the hot stock. When thickened whisk in the milk. Simmer gently (do not boil) for about 3-4 minutes. Taste and correct the seasonings, as desired. Garnish and serve.

Recipe created 1995-03-21.

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