 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Here's a great pureed soup recipe that will go over well with vegetarians. It consists of mixed vegetables pureed with cheese in a cream base. I like to add cracked pepper or hot pepper sauce to mine. You can easily substitute any of the vegetables to your liking. Ingredients:
3/4 cup butter |
1 onion, chopped |
1/2 cup chopped carrots |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1 tomato, chopped |
2 cups vegetable broth |
6 tablespoons all-purpose flour |
4 cups half-and-half |
12 ounces american cheese, sliced into strips |
Directions:
1. In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
2. In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.
|
|