Normandy Vegetable Cream Soup Recipes

NORMANDY VEGETABLE CREAM SOUP

Steps:

• 1. Rinse the Normandy Blend frozen vegetables in a colander (Normandy Blend is a blend of frozen broccoli florets, zucchini, yellow squash, carrots and cauliflower ... in the vegetable freezer at the grocer).
• 2. In a med-large pot, place the rinsed veggies and the 4 cups of water (or enough water to cover veggies). Cover, bring to a boil, then lower to simmer. Allow them to simmer until they're VERY SOFT and mushy. Drain in a colander and set aside, allowing them to drip really well.
• 3. Meanwhile, in a large pot, melt the unsalted butter. Add the finely diced onion, and saute' the onion until it is very tender and translucent.
• 4. Sprinkle the flour over the sizzling onion, and stir to make a roux. Allow the roux to brown just slightly, to a golden color.
• 5. Pour in the milk, stirring constantly so lumps don't form. If some lumps form, don't worry ... you're gonna get rid of them later.
• 6. Add the chicken stock and the 1-1/2 cups of water, and bring back up to temperature, stirring. Mixture will thicken very slightly.
• 7. At this point, carefully pour your well-drained veggies into the soup base mixture (i.e., don't let them splash the hot soup back into your face). Bring the whole thing back to temp, but do not allow to boil. Stir and allow flavors to blend for about 5 minutes.
• 8. Put the mixture in small batches into your blender. Remember to remove the center 'hole' in your blender cover, to allow steam to escape. Puree' the mixture until all of it is creamy. Transfer back to the soup pot.
• 9. Add 2 cups of shredded cheddar cheese, and the black pepper. Add more salt, to your desired taste.
• 10. Stir well, allow the cheese to melt and thicken the soup, and bring back up to temperature Do not scorch or boil.
• 11. Enjoy with a big hunk of French bread, and a tossed spring mix salad. It is hearty, warm, delicious, and very filling!

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

WINNING CREAM OF VEGETABLE SOUP

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.

INSTANT POT® CREAM OF VEGETABLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
• Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.