NORMANDY VEGETABLE CREAM SOUP
This was made out of desperation for something warm and hearty to make for dinner this evening. It actually turned out delicious, and a nice hunk of French bread and a salad made a really filling meal!
Provided by Terrie Hoelscher
Categories Cream Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. Rinse the Normandy Blend frozen vegetables in a colander (Normandy Blend is a blend of frozen broccoli florets, zucchini, yellow squash, carrots and cauliflower ... in the vegetable freezer at the grocer).
- 2. In a med-large pot, place the rinsed veggies and the 4 cups of water (or enough water to cover veggies). Cover, bring to a boil, then lower to simmer. Allow them to simmer until they're VERY SOFT and mushy. Drain in a colander and set aside, allowing them to drip really well.
- 3. Meanwhile, in a large pot, melt the unsalted butter. Add the finely diced onion, and saute' the onion until it is very tender and translucent.
- 4. Sprinkle the flour over the sizzling onion, and stir to make a roux. Allow the roux to brown just slightly, to a golden color.
- 5. Pour in the milk, stirring constantly so lumps don't form. If some lumps form, don't worry ... you're gonna get rid of them later.
- 6. Add the chicken stock and the 1-1/2 cups of water, and bring back up to temperature, stirring. Mixture will thicken very slightly.
- 7. At this point, carefully pour your well-drained veggies into the soup base mixture (i.e., don't let them splash the hot soup back into your face). Bring the whole thing back to temp, but do not allow to boil. Stir and allow flavors to blend for about 5 minutes.
- 8. Put the mixture in small batches into your blender. Remember to remove the center 'hole' in your blender cover, to allow steam to escape. Puree' the mixture until all of it is creamy. Transfer back to the soup pot.
- 9. Add 2 cups of shredded cheddar cheese, and the black pepper. Add more salt, to your desired taste.
- 10. Stir well, allow the cheese to melt and thicken the soup, and bring back up to temperature Do not scorch or boil.
- 11. Enjoy with a big hunk of French bread, and a tossed spring mix salad. It is hearty, warm, delicious, and very filling!
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Heavy Metal
[email protected]This soup is so good, I could eat it every day!
Malik Baber
[email protected]I'm definitely going to make this soup again. It's a keeper!
Tasnim Eva
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy to make.
MD ShaWon Vai
[email protected]I'm not a big fan of cream soups, but this one was really good. The flavors were well-balanced and it wasn't too heavy.
Bishowjeet Kumer
[email protected]This soup is a great way to use up leftover vegetables.
Michael Williams
[email protected]I wasn't sure how my kids would like this soup, but they loved it! They ate it all up.
Sushan Bist
[email protected]I added some extra garlic and pepper to my soup and it turned out perfectly.
Shaun Clark
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Jameel Jutt
[email protected]I love that this soup is made with all fresh vegetables. It tastes so much better than canned soup.
Sajan Yadqv
[email protected]This soup is so easy to make and it's packed with vegetables. It's a great way to get your daily dose of veggies.
Thabiso Hlolo
[email protected]I made this soup for a dinner party and it was a hit! Everyone raved about how flavorful and creamy it was.
Sanjida Kabir Tahiya
[email protected]I followed the recipe exactly and the soup turned out great! My family loved it.
Metche Martinez
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced and the texture was creamy and smooth. I will definitely be making this again!