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Cream of Vegetable Soup

Ingredients
  Butter 2 Ounce
  Carrots 2 Large, peeled and diced or grated
  Swede 6 Ounce, peeled and diced
  Onions 2 Medium, peeled and sliced,
  Stock 3⁄4 Pint
  Salt To Taste
  Ground black pepper To Taste
  Milk 1⁄4 Pint
  Single cream 6 Tablespoon
Directions

GETTING READY
1) In a saucepan, melt the butter and sauté carrots, swede and onions for 5 to 10 minutes or until lightly browned.
2) Pour in the stock and season to taste and bring to the boil.
3) Put the lid on and simmer for 20 minutes or until the vegetables are tender.

MAKING
4) Remove the pan from heat, using a hand blender, blend the carrot mixture to a smooth puree.
5) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
6) Seal, label, and freeze the container.

SERVING
7) Blend in the milk and cream, and serve hot garnished with chopped parsley if desired.
8 If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
9) Serve as mentioned in 7.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 251 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 10.8 g54%

Trans Fat 0 g

Cholesterol 49.2 mg16.4%

Sodium 297.4 mg12.4%

Total Carbohydrates 19 g6.4%

Dietary Fiber 3.9 g15.6%

Sugars 10.1 g

Protein 6 g11.5%

Vitamin A 131.1% Vitamin C 34.5%

Calcium 11.8% Iron 3.6%

*Based on a 2000 Calorie diet

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Cream Of Vegetable Soup Recipe