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Cream Of Vegetable Soup

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Ingredients
  Potato 1 , diced
  Carrot 1 , diced
  Celery 1⁄2 Cup (8 tbs), diced
  Onion slice 2
  Water 1 Cup (16 tbs)
  Canned peas 1 Cup (16 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 29.8 mg9.9%

Sodium 539.6 mg22.5%

Total Carbohydrates 38 g12.5%

Dietary Fiber 5.4 g21.4%

Sugars 9.4 g

Protein 7 g14.4%

Vitamin A 59.1% Vitamin C 27.1%

Calcium 10.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Cream Of Vegetable Soup Recipe