Recipes

Classic Cream Soup

When you're craving a creamy vegetable soup, this dish will be sure to bowl you over. You can combine whatever veggies you have on hand in the fridge or freezer - including broccoli, cauliflower, peas and carrots.  
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Course Cream-Based Soups
Cuisine Continental
Servings 4 servings
Calories 685.34 kcal

Ingredients
  

  • 3 cup(s) leftover vegetables, minced
  • 1 tablespoon(s) onions, minced
  • 1 salt and pepper
  • 1 cup(s) vegetable stock
  • 2 tablespoon(s) butter
  • 1/2 tablespoon(s) flour
  • 1 cup(s) milk
  • 1 parsley

Instructions
 

  • Melt butter and saute one tbsp of onion in it for 5 minute.
  • Blend in flour, salt and pepper; stir in the milk slowly and then the stock.
  • Bring to a boiling point.
  • Add the rest of the vegetables and cook until vegetables are soft.
  • Mix in a blender.
  • Place some parsley to garnish before serving.
  • Ready in 35 min.

Nutrition

Calories: 685.34kcalCarbohydrates: 91.52gProtein: 25.63gFat: 25.34gSaturated Fat: 15.93gCholesterol: 65.96mgSodium: 1214.95mgFiber: 26.1gSugar: 33.65g
Keyword Butter, Vegetables
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