Scandinavian Creamy Vegetable Soup Recipe
Ingredients
| Carrot | 2 Cup (16 tbs), sliced | |
| 1 cup frozen English peas, thawed | ||
| 1 cup cauliflower flowerets | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 2 cups canned low-sodium chicken broth, undiluted | ||
| Romaine lettuce | 2 Cup (16 tbs), thinly sliced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Skim milk | 2 1/2 Cup (16 tbs), divided | |
| Parsley | 2 Tablespoon, chopped | |
| Dill weed | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/8 Teaspoon | |
Directions
Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Add lettuce; cook, uncovered, 1 minute.
Combine flour and 1 cup milk, stirring until smooth.
Add flour mixture, remaining 1 1/2 cups milk, parsley, dillweed, salt, and pepper to vegetable mixture.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Ladle soup into individual bowls.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Add lettuce; cook, uncovered, 1 minute.
Combine flour and 1 cup milk, stirring until smooth.
Add flour mixture, remaining 1 1/2 cups milk, parsley, dillweed, salt, and pepper to vegetable mixture.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Ladle soup into individual bowls.
Chef
