Cream of veggie soup

Yield: 1 servings

Measure Ingredient
2 cups Leftover veggies; broccoli, cauliflower, spinach, kale or cabbage*
1 Onion; chopped
2 tablespoons Butter
2 tablespoons Olive oil
4 tablespoons Flour; heaping
2 cups Hot milk
2 cups Broth
x Salt and pepper
¼ cup Grated cheese; Italian, swiss, cheddar, etc.

If you do not have enough veggies, add mashed potatoes, rice or finely chopped sauteed celery or onion. In a pot melt the butter in the oil and saute the onion until golden. Stir in the flour. Lower the heat and add the milk gradually whisking as you add to avoid lumps. Cook, stirring until bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of the cream sauce and puree in blender, 2 cups at a time. Retun to pot and cook over med heat for 3-4 min. Add salt and pepper. Heat to just below boiling and stir in cheese until melted. Serve hot with crusty croutons. (wrv)

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