Return to Content

Cream of Vegetable Soup

Cream of Vegetable Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Pour (hot or cold) into a thermos and take to work for lunch.

Ingredients:

  • 1/2 bunch broccoli or 1/2 head cauliflower, chopped, or 6 to 8 Brussels sprouts
  • 2 cups cold water
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups boiling chicken stock
  • 1 cup cream
  • Salt and pepper to taste
  • Chopped walnuts

Instructions:

Combine broccoli, or other vegetable, and water in soup kettle, bring to a boil, reduce heat, cover, and simmer 20 minutes or until tender. Drain, reserving liquid. Set vegetables aside. Melt butter in heavy saucepan, sprinkle with flour, and blend with whisk over low heat; do not brown. Add hot stock and reserved vegetable cooking liquid and stir until smooth. Add reserved vegetables and simmer, partially covered, 15 minutes. Press mixture through food mill. Return to kettle. Add cream and season with salt and pepper. Reheat but do not boil. Garnish with chopped walnuts. (Also good cold.)
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350