NORMANDY VEGETABLE CREAM SOUP

Terrie Hoelscher Recipe

By Terrie Hoelscher Blessed1

This was made out of desperation for something warm and hearty to make for dinner this evening. It actually turned out delicious, and a nice hunk of French bread and a salad made a really filling meal!


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:

Ingredients

20 oz
frozen normandy blend vegetables
4 c
water
1/2 stick
unsalted butter
1/4 c
finely diced onion
1/4 c
flour
2 c
2% milk
1 1/2 c
chicken stock, low sodium
1 1/2 c
water
1/2 tsp
salt
2 c
shredded cheddar cheese, sharper the better!
1/2 tsp
black pepper
Janet Tharpe

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Directions Step-By-Step

1
Rinse the Normandy Blend frozen vegetables in a colander (Normandy Blend is a blend of frozen broccoli florets, zucchini, yellow squash, carrots and cauliflower ... in the vegetable freezer at the grocer).
2
In a med-large pot, place the rinsed veggies and the 4 cups of water (or enough water to cover veggies). Cover, bring to a boil, then lower to simmer. Allow them to simmer until they're VERY SOFT and mushy. Drain in a colander and set aside, allowing them to drip really well.
3
Meanwhile, in a large pot, melt the unsalted butter. Add the finely diced onion, and saute' the onion until it is very tender and translucent.
4
Sprinkle the flour over the sizzling onion, and stir to make a roux. Allow the roux to brown just slightly, to a golden color.
5
Pour in the milk, stirring constantly so lumps don't form. If some lumps form, don't worry ... you're gonna get rid of them later.
6
Add the chicken stock and the 1-1/2 cups of water, and bring back up to temperature, stirring. Mixture will thicken very slightly.
7
At this point, carefully pour your well-drained veggies into the soup base mixture (i.e., don't let them splash the hot soup back into your face). Bring the whole thing back to temp, but do not allow to boil. Stir and allow flavors to blend for about 5 minutes.
8
Put the mixture in small batches into your blender. Remember to remove the center 'hole' in your blender cover, to allow steam to escape.
Puree' the mixture until all of it is creamy.
Transfer back to the soup pot.
9
Add 2 cups of shredded cheddar cheese, and the black pepper. Add more salt, to your desired taste.
10
Stir well, allow the cheese to melt and thicken the soup, and bring back up to temperature Do not scorch or boil.
11
Enjoy with a big hunk of French bread, and a tossed spring mix salad. It is hearty, warm, delicious, and very filling!

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 15
  • user
    Terrie Hoelscher Blessed1 - Nov 15, 2010
    Terrie Hoelscher [Blessed1] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Jennifer McConnell Shutterbug81 - Nov 15, 2010
    Sounds like I've got a new recipe to add to my long list of monthly soups!!! Thanks Terrie, it sounds delicious!!!
  • user
    Terrie Hoelscher Blessed1 - Nov 15, 2010
    Well, it's a "made-up" job, so you can flog me if it's not to your liking. LOL. I think it tastes great ... very rich. You might opt for less carrots in it, as it turns the soup a really funky colored "baby diaper" color, if you know what I mean. haha!
  • user
    Jennifer McConnell Shutterbug81 - Nov 15, 2010
    HAHA! Well, I'll be the only one eating it here. There's just the 2 of us, and the ex won't eat cooked veggies with the exception of corn and green beans, so the soups are generally made for me and me alone. He just doesn't know what he's missing!!!
  • user
    Karen Smith smilin - Nov 15, 2010
    This sounds so wonderful, and here in Michigan we love our soup on cold winter evenings. Thanks for posting. Makes me wonder why I never thought to do this in times when I cooked veggies toooo long. What a great idea to try next time I goof up.