Scandinavian Creamy Vegetable Soup
|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|
|Ground white pepper||1⁄8 Teaspoon|
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.