| From Better Homes and Gardens. This has a variation that depends on the vegetable you choose. |
1 1/2 cups of chicken broth
1/2 cup of chopped onion
1 cup of sliced potatoes
1/2 tsp dried dillweed
or, Your choice of vegetable and seasonings
2 tablespoons of butter or margarine
2 tablespoons of all purpose flour
1/4 teaspoon of salt
Few dashes white pepper
1 cup of milk
1/2 cup of chopped onion
1 cup of sliced potatoes
1/2 tsp dried dillweed
or, Your choice of vegetable and seasonings
2 tablespoons of butter or margarine
2 tablespoons of all purpose flour
1/4 teaspoon of salt
Few dashes white pepper
1 cup of milk
In a saucepan combine chicken broth, chopped onion, and the potato & dill (or
choose another vegetable-seasoning combo). Bring mixture to boil. Reduce heat,
cover and simmer for 10 minutes or till potatoes are tender.
Place half the vegetable mixture in a blender container or food processor. Cover
and blend 30 seconds or until smooth. Pour into a bowl. Repeat with remaining
vegetable mixture and set it all aside.
In the same saucepan melt the butter. Stir in flour, salt and pepper. Add the milk
all at once. Cook and stir until the mixture is thickened and bubbly. Stir in the
blended vegetable mixture. Cook and stir till soup is heated through, and salt and
pepper to taste. Makes 3 or 4 servings.
Also, there are options for using asparagus, green bean, broccoli, carrots,
cauliflower, celery, mushrooms, onions, shelled peas, spinach, tomato or zucchini.
choose another vegetable-seasoning combo). Bring mixture to boil. Reduce heat,
cover and simmer for 10 minutes or till potatoes are tender.
Place half the vegetable mixture in a blender container or food processor. Cover
and blend 30 seconds or until smooth. Pour into a bowl. Repeat with remaining
vegetable mixture and set it all aside.
In the same saucepan melt the butter. Stir in flour, salt and pepper. Add the milk
all at once. Cook and stir until the mixture is thickened and bubbly. Stir in the
blended vegetable mixture. Cook and stir till soup is heated through, and salt and
pepper to taste. Makes 3 or 4 servings.
Also, there are options for using asparagus, green bean, broccoli, carrots,
cauliflower, celery, mushrooms, onions, shelled peas, spinach, tomato or zucchini.
| The Soup Chef presents ... Choice of Veggie Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
