Cream Of Vegetable Soup Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupClassic
Ingredients
| Potato | 1 , diced | |
| Carrot | 1 , diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Onion slice | 2 | |
| Water | 1 Cup (16 tbs) | |
| Peas | 1 Cup (16 tbs), canned | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash |
Directions
MAKING
1. In a saucepan combine all the vegetables with water.
2. Place on a medium flame and bring to a boil.
3. Reduce the flame to low and cover pan with a lid.
4. Simmer until the vegetables are tender.
5. Drain vegetables in a colander over a bowl to catch the liquid.
6. Drain peas mixing the liquid with vegetable stock.
7. Add milk to the stock to equal 3 cups of liquid.
8. In a saucepan, melt butter over a low flame.
9. Add flour and seasonings and stir to blend with butter.
10. Taking pan off the flame, gradually pour liquid stirring vigorously till well blended with the roux.
11. Return pan to flame and bring soup to a boil stirring constantly until it thickens.
FINALIZING
12. Add vegetables to soup and reheat before serving time.
SERVING
13. Ladle into soup bowls.
14. Garnish with minced parsley or a sprinkle of paprika.
1. In a saucepan combine all the vegetables with water.
2. Place on a medium flame and bring to a boil.
3. Reduce the flame to low and cover pan with a lid.
4. Simmer until the vegetables are tender.
5. Drain vegetables in a colander over a bowl to catch the liquid.
6. Drain peas mixing the liquid with vegetable stock.
7. Add milk to the stock to equal 3 cups of liquid.
8. In a saucepan, melt butter over a low flame.
9. Add flour and seasonings and stir to blend with butter.
10. Taking pan off the flame, gradually pour liquid stirring vigorously till well blended with the roux.
11. Return pan to flame and bring soup to a boil stirring constantly until it thickens.
FINALIZING
12. Add vegetables to soup and reheat before serving time.
SERVING
13. Ladle into soup bowls.
14. Garnish with minced parsley or a sprinkle of paprika.
Chef
