Friday, October 15, 2010

Creamed Vegetable Soup

creamed corn soup

1/4 cup butter
2-3 celery stalks
1 onion
1/4 cup flour
1 can broth
16 oz frozen broccoli, carrots, cauliflower,
    corn, or peas
water
salt

Melt the butter in a soup pot over low heat as you coarsely chop the celery and onions. Turn up the heat to medium-high and saute the chopped celery and onions until softened, about five minutes. Stir in the flour until the butter is absorbed, then stir in the broth; bring to a strong simmer, about five minutes. Stir in the vegetables, as much water as broth you used, and about a teaspoon of salt; bring back to a strong simmer until the vegetables are cooked, about ten minutes.

Puree the soup with whatever you have, like a food processor or a blender will work. What I have is the Cuisinart SmartStick Hand Blender, which is awesome and as easy to wash as a spoon.

Curry Creamed Vegetable Soup
Add 1 tablespoon curry powder with the flour. Good with carrot, cauliflower, or corn.

Chili Creamed Vegetable Soup
Add 1 tablespoon chili powder with the flour. Also good with carrot, cauliflower, or corn. You can also add 2-3 garlic cloves, chopped, with the celery and onions, very good with corn.

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