Basic Cream Soup and Variations

Directions

1. 1

   4 c Fresh vegetables, coarsley -chopped 4 tb Flour 5 c Chicken stock 3 c Light cream 5 tb Butter Salt and Pepper to taste CREAM OF CAULIFLOW

2. 2

   Place in a saucepan with 3 cups of the stock

3. 3

   Cook over medium heat until the vegetable is tender

4. 4

   Set aside 1/2 cup choice pieces of cooked vegetables to use as a garnish

5. 5

   Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or press through a strainer

6. 6

   Melt the butter in a soup kettle, blend in the flour, and stir in the cream

7. 7

   Simmer over a low flame, stirring constantly for 3 minutes

8. 8

   Stir in the pureed vegetable and the remaining 2 cups of chicken stock, and simmer for 3 minutes more