WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CREAM OF VEGETABLE SOUP
The good news about Vicki Kamstra's slimmed-down soup is traveling fast. "I belong to an RV club and have passed on this recipe to 30 other women," she says from Spokane, Washington.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings.
Number Of Ingredients 11
Steps:
- In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool., Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 773mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CREAM OF PARISIAN VEGETABLE SOUP
I received this recipe about 20 years ago from a co-worker and it has become a Christmas Eve tradition. It's a quick and delicious winter supper when served with your favorite homemade bread.
Provided by Traveling Lady
Categories Cauliflower
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
- In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
- Add flour and blend well.
- Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
- Cook until thickend.
- Add ham and salt and pepper to taste.
Nutrition Facts : Calories 427.6, Fat 32.9, SaturatedFat 19.9, Cholesterol 102.5, Sodium 310.6, Carbohydrate 21.4, Fiber 0.6, Sugar 0.5, Protein 12.5
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CREAM OF FRESH VEGETABLE SOUP (VEGAN!)
Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam 1 1/2 cups vegetables in a small amount of water until cooked.
- Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
- Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
- Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
- Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
- Slowly add to soup and bring to a boil. Serve.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4
CREAM OF PARISIAN SOUP
This is something that my mom used to make with the scrapes of leftover ham. Now I make it and will use the ham that I honey glaze myself (I'm to cheap to spring for the real thing) and at least 5 - 6 times a year if not more. I like to cook it in the crock pot on low for 4-6 hrs or more but watch to make sure it doesn't stick...
Provided by Suzanne Marzano
Categories Cream Soups
Time 4h20m
Number Of Ingredients 10
Steps:
- 1. Chop and steam veggies in 2 c. water til just about tender.
- 2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
- 3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
- 4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
- 5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.
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