Cream Of Vegetable Soup Recipe
Would you like to try an easy to make but great in taste Cream Of Vegetable Soup recipe? It is the answer when you look for a tasty Appetizer. No other ingredient will make Cream Of Vegetable Soup taste so awesome than Vegetable. You will be ever grateful to the Indian people for sharing this addictive Cream Of Vegetable Soup recipe with the world! I am certain that you will be hooked to my favorite Cream Of Vegetable Soup recipe in minutes. Try it now.
Ingredients
1 pt. thin sauce made with milk
Salt and pepper to taste
2 Tbs. chopped parsley or watercress
1/2 pt. vegetable puree
Directions
To make the puree, prepare and chop or slice the vegetables and cook them in 1/2 pt. boiling salted water, or in a pressure cooker, until they are quite tender.
Alternatively, use canned vegetables.
Then rub through a sieve or put in the blender and, if necessary, make up to 1/2 pt. (1/2 c.) with water or vegetable stock.
Return to the pan and heat.
Add the hot puree gradually to the hot sauce.
Taste for seasoning and serve at once.
The soup should be the consistency of thin cream.
If it is too thick, add some milk or some vegetable stock.
If cream soups are allowed to stand they tend to curdle, so do not combine puree and sauce until just before serving.
Have the plates well heated.
Sprinkle with the parsley or watercress.
Alternatively, use canned vegetables.
Then rub through a sieve or put in the blender and, if necessary, make up to 1/2 pt. (1/2 c.) with water or vegetable stock.
Return to the pan and heat.
Add the hot puree gradually to the hot sauce.
Taste for seasoning and serve at once.
The soup should be the consistency of thin cream.
If it is too thick, add some milk or some vegetable stock.
If cream soups are allowed to stand they tend to curdle, so do not combine puree and sauce until just before serving.
Have the plates well heated.
Sprinkle with the parsley or watercress.
