Terrie Hoelscher Recipe

NORMANDY VEGETABLE CREAM SOUP

By Terrie Hoelscher Blessed1


Rating:
Serves:
8
Prep Time:
Cook Time:
Comments:

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!

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

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

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15 Comments

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Terrie Hoelscher Blessed1
Jun 29, 2011
Normandy Vegetable mix ... and no squash in it? Hmmmm.... What is in it, besides carrots, cauliflower, broccoli, onions ... ?
I made this 'on the fly', Martine, for the same reason: I had a HUGE bag of these veggies in the freezer, and they'd been hangin' around too long. ha! So, this is what became of them. My husband WILL NOT eat squash ... and he loves this soup. Once it's all puree'd, it isn't even detectable. But it adds such nice color and texture, and think of all that extra fiber it adds. :o)
Enjoy ...
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Martine Bykowski LadybugJewel
Jun 27, 2011
I have a huge, SAM's Club-size bag of Normandy Vegetables that have sat "suspended in time" too long! Mine doesn't have the zucchini or squash - which is fine with me as I'm not a squash person - unless its fried! ... I think I will microwave or steam my veggies. Every time I pour out water from vegetables I feel like I'm pouring out the vitamins. I have a French "ricer" that I will use instead of the blender, but should come out the same once it is mixed and cooked with the broth! Just some ideas that I thought I'd share! :) Looking forward to the cold weather, now that I have an easy soup recipe! This is a "saver!" :D
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Terrie Hoelscher Blessed1
Apr 3, 2011
I tried this recipe and say it's Family Tested & Approved!
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Jan 15, 2011 - Terrie Hoelscher shared this recipe with discussion group: TRIED & TRUE RECIPES
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Jan 12, 2011 - Terrie Hoelscher shared this recipe with discussion group: Lite and Healthy Eats!