Cream-of-Any-Vegetable Soup
Michael Nelson
ingredients
- 3 cups chopped fresh or frozen vegetable (such as zucchini, broccoli, spinach)
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 1 cup milk
- 3 tablespoons butter or margarine
- 1 egg, beaten
- 1 cup half-and-half
- Salt and white pepper to taste
directions
- 1
Put chopped vegetable and broth in 3 quart saucepan. Bring to boil; reduce heat. Cover pan and simmer until vegetable is tender, 15 to 20 minutes. Puree vegetable and liquid in blender or food processor.
- 2
Melt butter or margarine in saucepan. Add flour; stir until smooth. Gradually stir in mild. Bring to a boil, stirring constantly. Add vegetable puree or chopped vegetables and liquid.
- 3
In small bowl, combine egg and half-and-half. Gradually pour egg mixture into milk mixture, stirring constantly. Cook over medium-low heat, stirring frequently, until heated through, about 5 minutes. Do not boil. Season to taste with salt and white pepper.
notes
Note: if desired, reserve a little of the vegetables to chop coarsely and aadd to soup last thing.
Source: Barbara
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews