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Scandinavian Creamy Vegetable Soup

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Ingredients
  Sliced carrot 2 Cup (32 tbs)
  Frozen english peas 1 Cup (16 tbs), thawed
  Cauliflower flowerets 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 2 Cup (32 tbs), undiluted
  Thinly sliced romaine lettuce 2 Cup (32 tbs)
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Skim milk 2 1⁄2 Cup (40 tbs), divided
  Chopped fresh parsley 2 Tablespoon
  Dried whole dill weed 1⁄2 Teaspoon
  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.

Recipe Summary

Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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