Ingredients 1 1/2 cups chicken broth 1/2 cup onion, chopped Desired vegetable and seasoning 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt dash white pepper 1 cup milk
Instructions 1. In saucepan, combine the chicken broth, onion and vegetable and seasoning. Bring to boil. Reduce heat, cover and simmer until vegetable is tender. 2. Place vegetable mixture in a blender of food processor. Cover and blend 30 to 60 seconds or until smooth. 3. In the same saucepan, melt the butter or margarine. Blend in the flour and salt and pepper. Add the milk, all at once. Cook and stir until thickened and bubbly. 4. Stir in the vegetable puree. Cook until heated through for a warm soup. For a chilled soup, refrigerate, covered, for several hours.
Description Nice way to get the family to eat veggies.
Notes This works well with many different vegetables or combination of vegetables. I like to put aside a small amount of vegetable that I don't puree to be added back for a bit of variety in texture. This cookbook has yielded many wonderful recipes. The cover is gone but I believe that it was published in the 70s. I worked with Ellen Gordon who was very involved in the organization and the source of many of the recipes in the book.
Source
The GBARC cookbook
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