Quick Cream of Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Creamy veggie soup is the specialty of Tina Dierking in Skowhegen, Maine. A dash of Worcestershire sauce helps warm up the flavors and adds a bit of zip, she relates. Ingredients:
1/3 cup cooked broccoli florets, divided |
1/3 cup cooked cauliflowerets, divided |
1/3 cup chopped cooked carrots, divided |
3/4 cup chicken broth |
3 tablespoons finely chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/8 teaspoon dill weed |
1/8 teaspoon pepper |
1 cup half-and-half cream |
1/8 teaspoon worcestershire sauce, optional |
Directions:
1. Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.
2. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through. Yield: 2 servings.
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