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Cream Of Vegetable Soup

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Ingredients
  Vegetables 1 1⁄2 Pound (As Available)
  Salt 1⁄2 Teaspoon
  Butter 1 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Egg yolks 2
  Half and half 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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