Creamed Soup Basic Formula
The kind of soup it becomes depends on what you put in it.
Featured Pinch Tips Video
- 1 c
- chopped vegetable(s)
- 2 Tbsp
- olive oil or unsalted butter (optional)
- 4 oz
- cooked meat (optional)
- 1 Tbsp
- all purpose flour
- 1 c
- 1 can(s)
- fat-free evaporated milk
- to taste
- salt & pepper and other additions
1In a soup pot on medium heat, saute the diced vegetables in the olive oil or butter until the vegetables are "al dente." If you are using potatoes or other slow-cooking vegetable, add a few tablespoons of water, cover, and steam to finish cooking the vegetables.
2Optionally, dice or break the meat into small pieces and add to the vegetables.
3Mix the water and flour until the lumps are gone. This can be done with a whisk or by shaking the flour and water together in a jar.
4Pour the floured water and the evaporated milk into the vegetables and meat. Stir to mix.
5Bring to a simmer and turn the heat down to medium low. Continue to simmer slowly, stirring occasionally, for 5 minutes or until the flour has been fully cooked and the soup has thickened.
6Taste and adjust the seasoning with salt and pepper and other additions. Serve hot.
Variation 1: Diced leeks, potatoes and ham
Variation 2: Mushrooms, onions, and turkey
Variation 3: Corn, potatoes, onion, and bacon
Variation 4: Onions, potatoes, and haddock (start with raw fish)
Variation 5: Celery, shallots, and cumin (no meat)
Variation 6: Spinach, roasted garlic, grated parmesan and nutmeg (no meat)