Cream of Any Vegetable Recipes

Cream of Any Vegetable Recipe

Ingredients :

2 to 3 cups

3 tablespoons


2 tablespoons

4 cups

1/2 cup

chosen vegetable



all-purpose flour

chicken stock

milk or cream (optional)

salt and pepper

Method :
  1. Clean and prepare your vegetable.

  2. Peel and cube potatoes, celeriac, or turnips, peel and chop carrots, separate cauliflower and broccoli into florets, slice cabbage, etc.

  3. Use 2 cups of harder vegetables such as potatoes and carrots, and 3 or more cups of softer, leafier vegetables such as spinach and cabbage.

  4. In a large saucepan, melt the butter over medium heat, and add the onion and vegetable.

  5. Stir to combine, cover, and cook the vegetables over low heat for 5 to 10 minutes, until softened but only lightly browned.

  6. Stir in the flour and cook 2-3 minutes.

  7. Blend in the stock, or water and cubes, and bring to a boil.

  8. Reduce heat and simmer 5 to 10 minutes, until vegetables are tender.

  9. Add milk or cream if desired, and puree the soup in two or three portions in the blender.

  10. Be very careful when pureeing hot soup and don't overload the blender (fill it less than half full).

  11. Season to taste with salt and pepper.

  12. Serve with crackers, toast, or bruschetta.

Serves 3-4

This is another multipurpose recipe, a template designed to help you make soup out of any fresh vegetable in 20 minutes or less. It works well for hard root vegetables such as potatoes, carrots, parsnips, or turnips; and for green vegetables such as broccoli, spinach, cabbage, chard or kale.

The recipe also works for celery or celeriac, cauliflower, asparagus, and green beans, but don't use softer vegetables such as green, yellow or red peppers; tomatoes; or legumes such as kidney beans, pintos, and lentils.

Experiment and see what tastes good to you, and in general, don't combine more than two vegetables. Potato works well with nearly anything, as do carrots, but strong-flavored vegetables such as turnips are fussier about being paired.

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