Creamed soups from fresh vegetables

Yield: 1 Servings

Measure Ingredient
1½ cup Chicken broth, water, or Parve chicken flavored stock
½ cup Chopped onion
\N \N 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

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.

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