Creamed soups from fresh vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken broth, water, or Parve chicken flavored stock |
| ½ | cup | Chopped onion |
| Desired vegetable and seasoning | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All purpose flour |
| ½ | teaspoon | Salt |
| 1 | dash | White pepper |
| 1 | cup | Milk or parve substitute |
Directions
Use this basic recipe and add the fresh vegetable and seasonings of your choice.
In saucepan, combine broth, onion and vegetable and seasoning. Bring to boil. Reduce heat, cover, and simmer until vegetable is tender. Place vegetable mixture in blender or food processor. Blend until smooth. In same saucepan, melt butter or margarine. Blend in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in vegetable puree. Cook until heated thru.
Posted to JEWISH-FOOD digest V97 #025 by "Judy Sherman" <jsherman@...> on Jan 21, 1997.