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Receta Cream Of Veggie Soup
by Global Cookbook

Cream Of Veggie Soup
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Ingredientes

  • 2 c. Leftover veggies, broccoli, cauliflower, spinach, kale or possibly cabbage*
  • 1 x Onion, minced
  • 2 Tbsp. Butter
  • 2 Tbsp. Extra virgin olive oil
  • 4 Tbsp. Flour, heaping
  • 2 c. Warm lowfat milk
  • 2 c. Broth x Salt and pepper
  • 1/4 c. Grated cheese, Italian, swiss, cheddar, etc.

Direcciones

  1. If you don't have sufficient veggies, add in mashed potatoes, rice or possibly finely minced sauteed celery or possibly onion. In a pot heat the butter in the oil and saute/fry the onion till golden brown. Stir in the flour. Lower the heat and add in the lowfat milk gradually whisking as you add in to avoid lumps. Cook, stirring till bubbly. Add in the broth and mix well. Combine the leftovers with 2 c. of the cream sauce and puree in blender, 2 c. at a time. Retun to pot and cook over med heat for 3-4 minutes. Add in salt and pepper. Heat to just below boiling and stir in cheese till melted. Serve warm with crusty croutons.
  2. (wrv)