Cream Of Vegetable Soup
From dmajor 1 month ago
- 30 minutes to make
- Serves 6
Use left over vegetables you like , canned or frozen even, super easy
Ingredients
- 6 carrots( I like using tri colors) chopped shopping list
- 1 cubed peeled and potato shopping list
- 1 small sweet potato peeled and cubed shopping list
- 1 small onion, peeled and chopped shopping list
- 2 cups cauliflower chopped shopping list
- 2 stalks celery chopped shopping list
- 1 cup corn shopping list
- 4 cups chicken broth shopping list
- 3 tablespoons butter shopping list
- 2 tablespoons flour shopping list
- 2 cloves garlic chopped shopping list
- Tsp garlic and herb spice shopping list
- 1/4 tsp dill weed shopping list
- Salt and pepper to taste shopping list
- 1/2 cup heavy cream shopping list
- Fresh dill to garnish shopping list
- Croutons shopping list
How to make it
- Cook vegetables in large pot in broth until tender.
- Strain vegetables reserve broth, place vegetables in food processor and chop roughly
- In saucepan melt butter, stir in flour and whisk cream in cooking over med low heat for one minute
- Place vegetables back in pot with broth
- Add spices and flour mixture
- Cook over med low heat for 3-4 minutes
- Season with salt and pepper
- Ladle into bowls or cups top with a little fresh dill and croutons
People Who Like This Dish 1
- clbacon Birmingham, AL
- dmajor Slidell, LA
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