Cream of Vegetable Soup
- 1 lb vegetables (asparagus, broccoli, cauliflower, etc)
- 6 cups chicken or vegetable stock
- 2 tsp. finely chopped garlic
- ½ yellow onion, thinly sliced
- Olive oil or butter – about 1 Tbsp.
- Salt, pepper and paprika to taste
- 3 Tbsp. butter
- 3 Tbsp. flour
- ½ cup whipping cream
Chop vegetables into small pieces and cook until done in microwave oven. Heat stock on stove to simmering.
This next step may be accomplished one of two ways: either puree the vegetables in a blender/food processor, then add to the stock, or add the pieces of cooked vegetables to the stock and then use an immersion blender to puree them right in the soup pot. Your goal here is to end up with a stock thickened with the pureed vegetables.
Let the stock-vegetable mixture sit while you sautee the onions and garlic in about one tablespoon of olive oil or butter in a skillet. When the onions are soft, add this mixture to the stock/vegetable mixture.
In a small saucepan, melt the 3 tablespoons of butter, then, using a wire whisk, stir in the flour. Stir and cook over low heat for a minute or two, until the flour taste is gone. Stir in cream.
Next, whisk into the flour/butter mixture about a cup of the stock and thoroughly blend. Now, add this thickened mixture back into the soup pot, stirring well. Add salt, pepper, dash of paprika to taste and serve!
Why It's Healthy:
This soup has been scientifically proven (at our house) to get reluctant vegetable eaters to consume vegetables - even broccoli!