Oct 12, 2010

Cream of Vegetable Soup

This is a great dish to serve along side any chicken meal or just to have alone for a warm lunch on a chilly day. This is a Southern classic that has became popular all over the world. You can find this dish on many restaurant menus these days. Of course you can substitute any vegetables you may like but keep in mind they they should go well with a cream based soup.

3 tablespoons butter
1 small onion, finely diced
2 garlic cloves, smashed
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon dried basil
1/2 cup chicken broth
1-1/2 cups water
1 carrot, finely diced
1/4 cup frozen peas
1 potato, diced
1 pint half-and-half or heavy cream

1. In a 3-quart saucepan on medium heat, melt butter. Add onion, garlic, and corn syrup. Simmer for 1 minute.

2. Add flour, white pepper, salt,basil, chicken broth, water, peas, carrots and potatoes. Bring to a full boil then reduce heat to low. Allow to simmer for 30 minutes occasionally stirring.

Yields: 2 servings

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