Cream of Vegetable Soup (Basic Recipe) (TNT)
Cream of Vegetable Soup (Basic Recipe)
Desired vegetable (see variations below)
1 1/2 cups chicken broth or vegetable stock
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Seasoning (see variations below)
1/4 teaspoon salt
Dash black pepper
1 cup milk, half-and-half, or light cream
1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.
2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes 4 servings (4-1/2 cups).
Desired vegetable (see variations below)
1 1/2 cups chicken broth or vegetable stock
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Seasoning (see variations below)
1/4 teaspoon salt
Dash black pepper
1 cup milk, half-and-half, or light cream
1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.
2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes 4 servings (4-1/2 cups).
From the Test Kitchen:
Variation Cream of Broccoli-Cheese Soup:Cook 4 cups fresh or loose-pack frozen chopped broccoli as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup of broccoli. Process remaining broccoli as directed in Step 2. Use 1/4 teaspoon lemon-pepper seasoning in Step 3. Stir in 1/2 cup shredded American cheese with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.
Variation Cream of Potato Soup:Cook 5 medium potatoes, peeled and cubed, and 1/2 cup chopped onion as directed in Step 1 about 15 minutes or until tender. Drain. Reserve 1 cup of potato-onion mixture. Process remaining mixture as directed in Step 2, except use all of the broth. Use 1/4 teaspoon dried dill or basil, crushed, in Step 3.
Variation Cream of Cauliflower-Cheese Soup:Cook 4 cups fresh or loose-pack frozen cauliflower florets as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup cauliflower florets. Process remaining cauliflower florets as directed in Step 2. Use 1/2 teaspoon celery seeds in Step 3. Stir in 1/2 cup shredded American cheese along with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.
Gail's Notes: I can't believe I finally found this very old, very basic cream soup recipe!! I have been searching for this for so long over the years (as I had lost or misplaced my original Better Homes and Garden cookbook many years ago but never forgot how much I enjoyed using this basic recipe for cream of potato soup and cream of broccoli soup, etc.)! This is the recipe I used when I was first learning to cook. So simple and easy to follow. I am so happy I found this--which is why I am posting it here, so I'll always have access to it!
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