Cream Of Vegetable Soup W/ Variations
Source of Recipe
Unkown
Recipe Introduction
VARIATIONS: ....Cream of Spinach Soup.....Cream of Mushroom Soup...Cream of Asparagus Soup...Cream of Watercress Soup
Cream Of Vegetable Soup W/ Variations
NUtritional Analysis may vary slightly between variations.
Serves 4.
1 tablespoon unsalted margarine
1 large carrot, peeled and sliced thin
1 medium-size yellow onion, sliced thin
1 large all-purpose potato, peeled and sliced thin
3 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme, crumbled
2 1/2 cups low-sodium chicken broth
2 cups low-fat (2% milk fat) milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1. In a medium-size heavy saucepan over medium-low heat, melt the margarine. Add the carrot, onion, potato, garlic, bay leaf, and thyme, tossing to coat the vegetables with the margarine. Stir until onions, potatoes, and carrots
are slightly brown. Stir in 1/2 cup of the chicken broth, cover, and cook for 15 minutes or until almost all the liquid is evaporated.
2. Raise the heat to moderate, stir in the remaining 2 cups chicken broth and the mil, and cook, uncovered, stirring occasionally, until the vegetables are very tender and the flavors well blended -- about 30 minutes.
3. Cool the mixture slightly and strain it, reserving both the vegetables and the liquid. Discard the bay leaf. Place the strained vegetables and 1 cup of the broth in a food processor or electric blender and puree by whirling for 1
minute. Return the puree and reserved liquid to the saucepan. Add the salt and pepper and bring to serving temperature over moderate heat -- about 3 minutes.
Variations:
Cream of Spinach Soup:
Prepare the soup as directed, but add 4 cups coarsely
chopped fresh spinach or 1 package (10 ounces) thawed frozen chopped spinach to the soup about 5 minutes before you remove it from the heat to puree. When you bring the soup to serving temperature, add 1/8 teaspoon each ground nutmeg and ginger along with the salt and pepper.
Cream of Mushroom Soup:
Prepare the soup as directed, adding 1 cup coarsely
chopped mushrooms to the melted margarine along with the other vegetables in Step 1. Before returning the pureed vegetables to the saucepan in Step 3, pour 1/2 cup of the reserved broth into the saucepan, add 1 cup thinly
sliced mushrooms, cover, and cook over low heat just until the mushrooms are wilted -- about 5 minutes. Add the pureed vegetables and remaining broth and proceed as directed.
Cream of Asparagus Soup:
Peel 1 pound asparagus, cutting off and reserving the tips. Cut the stems into thirds and add to the melted margarine along with the other vegetables in Step 1.
Before returning the pureed vegetables to the saucepan in Step 3, pour 1/2 cup of the reserved broth into the saucepan, add the reserved asparagus tips, cover, and cook over low heat until they are just tender -- about 5 minutes. Add the pureed vegetables and remaining broth and
proceed as directed.
Cream of Watercress Soup:
Trim the stems from 1 medium-size bunch watercress.
Prepare the soup as directed. When you bring the soup to serving temperature in Step 3, add the watercress, and heat, uncovered, over low heat, stirring occasionally, just until watercress wilts -- about 4 minutes.
Nutrition Information per serving: Calories 161...Total Fat 6g (Saturated Fat 2g)...Cholestorol 10mg...Protein 7g...
Carbohydrates 19g...Sodium 176mg...Fiber 1g
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