Tuesday, July 27, 2010

Cream Soup

This is a delicious cream soup recipe with included variations to make it your choice vegetable. This soup is a big hit with kids and great for light meals or cold days. I made broccoli and used fresh broccoli from my garden. It was fantastic!

Cream Soup
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup margarine or butter
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
In medium saucepan, saute onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Continue as directed with one of the recipe variations below. Top with Parmesan cheese and croutons.


Carrot Cream Soup: Stir in 2 cups sliced carrots, cooked and drained, 1/2 tsp grated orange peel, and 1/8 tspn nutmeg.

Potato Cream Soup: Stir in 2 cups diced, cooked peeled potatoes, 2 tsp Worcestershire sauce and 1/4 tspn dry mustard.

Cauliflower Cream Soup: Stir in 2 cups cooked cute-up cauliflower and 1/2 tsp dill weed.

Broccoli Cream Soup: Stir in 2 cups cooked cut-up broccoli, 2 tsp lemon juice and 1/4 tsp garlic powder.

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