Cream Of Vegetable Soup
|Vegetables||1 1⁄2 Pound (As Available)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Suitable vegetables would be cauliflower, white asparagus stalks, or green asparagus tips, peas, tomatoes, carrots or potatoes.
Prepare the vegetables according to kind.
Cook in a small amount of salted water until tender.
Rub through a strainer with the vegetable water or puree in a blender.
Melt the butter in a saucepan, add the flour and cook for 2-3 minutes, stirring.
Gradually stir in the milk, bring to the boil and add the vegetable puree; reheat.
Beat the egg yolks with the cream.
Put a few spoonfuls of hot soup into the yolk and cream mixture, remove the soup from the heat and stir the yolk and cream mixture into the soup.
Season to taste and serve sprinkled with chopped parsley.
Calories 197 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 82.1 mg27.4%
Sodium 323.4 mg13.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.8 g19%
Sugars 4.1 g
Protein 8 g16.4%
Vitamin A 125% Vitamin C 25.5%
Calcium 14.6% Iron 9.1%
*Based on a 2000 Calorie diet