Source:

Category: Soup

Type: Stews & Casseroles

Classifications: Dips, Sauces and Mixes

Qty Measure Ingredient

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4 cups fresh vegetables, coarsely chopped

4 tablespoons flour

5 cups chicken stock

3 cups light cream

5 tablespoons butter

Salt and Pepper, to taste

Instructions: Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 cups of the stock. Cook over medium heat until the vegetable is tender. Set aside 1/2 cup choice pieces of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or press through a strainer. Melt the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining 2 cups of chicken stock, and simmer for 3 minutes more. Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve hot or cold with homemade croutons.

Staging:

Variations:

Background: Recipe by: Vicki Nave

Note: Potatoe Soup

Cream of Lima Bean Soup: 4 cups Lima beans, 4 tablespoons Crisply fried bacon, crumbled. Prepare soup as directed in basic cream soup recipe but do not reserve any lima beans. Serve hot, garnished with crumbled bacon.

Serves: 16

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