Tonight I needed something to make for a sister in the ward who just had a baby, and since it was all snowy and cold outside, I decided to do soup.  I did cream of carrot, but I’ve also done cream of broccoli and it rocks.  


(serves 4-6)
Base:
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
Dash of cayenne pepper
3 cups milk
4 cups chicken broth or stock
2 teaspoon Mrs. Dash (seasoned salt)
2 teaspoons onion powder or a small chopped onion

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. 

Cook the desired vegetables, and then puree 3/4 of them using some of the soup base.  Mix in puree, spices, and remaining vegetables.  Season to taste.

Vegetables/spices:

Cream of Asparagus
5 cups asparagus
2 tablespoons lemon juice
Dash of ground nutmeg or mace


Cream of Green Bean
4 cups green beans
1 teaspoon crushed savory


Cream of Broccoli
6 cups broccoli
1 teaspoon thyme
Dash of garlic powder
bay leaf


Cream of Carrot
4 cups carrots
2 tablespoons parsley
1 teaspoon basil


Cream of Cauliflower
5 cups cauliflower
1 teaspoon curry powder


Cream of Zucchini
4 cups zucchini
Dash of nutmeg


Cream of Mushroom
4 cups mushrooms
Dash of nutmeg
Advertisements