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Cream Of Vegetable Soup

Canadian.kitchen's picture
Ingredients
  Seasoned pureed cooked vegetables and vegetable juice 2 1⁄2 Cup (40 tbs)
  Thin white sauce 2 Cup (32 tbs)
  Seasoning To Taste
Directions

Prepare 1 1/2 cups fresh corn, onions, peas, carrots, cauliflower, celery, asparagus, or Brussels sprouts or a mixture of any of these and simmer in 1 1/2 cups salted water or chicken broth until very tender.
Press through a sieve or food mill and measure, adding a little more liquid if necessary to bring mixture to about 2 cups.
Stir into the cream sauce and taste for seasoning.
Dilute mixture with a little more milk if necessary.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
3 Minutes

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4.30278
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 599 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 7 g35.2%

Trans Fat 0.4 g

Cholesterol 35.2 mg11.7%

Sodium 1092.3 mg45.5%

Total Carbohydrates 100 g33.4%

Dietary Fiber 7.5 g30%

Sugars 37.4 g

Protein 24 g48.9%

Vitamin A 166.3% Vitamin C 0.06%

Calcium 57.6% Iron 5.4%

*Based on a 2000 Calorie diet

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Cream Of Vegetable Soup Recipe