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Cream Of Vegetable Soup

chef.brandon's picture
Ingredients
  Water 2 Cup (32 tbs)
  Cut green beans 1 Cup (16 tbs) (Use Either Fresh Or Frozen)
  Green peas 3⁄4 Cup (12 tbs) (Use Either Fresh Or Frozen)
  Cauliflower head 1⁄4 Small, separated into flowerets
  Carrots 2 Small, sliced
  Potato 1 Medium, cubed
  Chopped spinach 2 Ounce (Or Cut Up Using About 2 Cups)
  Spinach 2 Ounce, cut up to make about 2 cups
  Milk 2 Cup (32 tbs)
  All-purpose flour 2 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In 3-quart saucepan Heat water, beans, peas, cauliflowerets, carrots and potato to boil, reduce heat and with cover simmer until vegetables are crisp-tender, 10 to 15 minutes.
2. Add spinach and cook uncovered about 1 minute.
3. Mix 1/4 cup of the milk along with the flour, gradually stir into vegetable mixture and heat to boiling.
4. Boil and stir for 1 minute, then stir in remaining milk, the whipping cream, salt and pepper.
5. Heat just until hot without letting it boil.

SERVING
6. To serve garnish each serving with snipped dill weed if desired.

Recipe Summary

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

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