15 Creamed Vegetable Soups

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15 Creamed Vegetable Soups

Book Description

Discover the fast, easy way to save and preserve fresh and healthy fruits, vegetables, and herbs with this indispensable guide. The Busy Person's Guide to Preserving Food is packed with time-saving tips and advice for freezing, canning, cold storage, and drying. Here is the most up-to-date information on preserving food in the shortest amount of time right at your fingertips.

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The Busy Person's Guide to Preserving Food : Easy Step-by-Step Instructions for Freezing, Drying, and Canning

Authors: Janet Chadwick

Date: January 1995

ISBN: 0882669001

Publisher: Storey Publishing, LLC

Paperback

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15 Creamed Vegetable Soups
Recipe from: The Busy Person's Guide to Preserving Food
by Janet Chadwick
Cookbook Heaven at Recipelink.com

Many delicious, fresh summer soups can be made from vegetable purees. These soups can be served hot or cold, as appetizers or as the main meal. Either way they are quick and satisfying. They take just 10 to 15 minutes to make with prepared purees from fresh cooked, canned, or frozen cooked vegetables. On the chart below you will find suggested ingredients and amounts for fifteen different creamed vegetable soups. In each case, to make the puree, combine 3 cups of cooked vegetables with 1 cup of stock or water and puree in the blender. Purees for soup are best made with chicken stock, but vegetarians may wish to use water and increase the seasonings for extra flavor.

Each soup makes 4 servings

Sauté the onion in butter until tender but not brown.
Place in the blender with half of the puree and half of the cream or milk .Blend until smooth. Pour into a saucepan (or bowl, if to be eaten chilled). Blend the remaining ingredients; add to first half. Stir well. To serve warm, reheat just until piping hot.
To serve cold, chill for several hours.

3 cups Vegetable Puree

Onion

Butter

Light Cream or Milk

Seasonings

Beans, Green or Yellow 1/4 cup 1 tablespoon 1 cup 2 dashes Tabasco

1/4 teaspoon garlic powder

1/2 teaspoon basil

salt and pepper to taste

Beets 1/2 cup 1 tablespoon 1/4 teaspoon garlic powder

1 cup stock

1 tablespoon lemon juice

1/2 teaspoon celery salt

salt and pepper to taste

top with yogurt or sour cream

Broccoli and Cauliflower 1/2 cup 2 tablespoons 1 cup 4 ounces cheddar cheese

salt and pepper to taste

Cabbage 1/4 cup 1 tablespoon 1 cup 1/2 teaspoon celery salt

salt and pepper to taste

Carrots 1/4 cup 2 tablespoons 1 cup 1/4 teaspoon curry powder

salt and pepper to taste

Corn 1/8 cup 2 tablespoons 1 cup 1 cup diced chicken

1 tablespoon chopped chives,

salt and pepper to taste

Cucumbers 1/2 cup 2 tablespoons 1 cup salt and pepper to taste

top with yogurt or sour cream

Greens 1/4 cup 2 tablespoons 1 cup 1/2 teaspoon cayenne

salt and pepper to taste,

top with yogurt or sour cream

Onions 2 tablespoons 1 cup 4 ounces cheddar cheese

1 tablespoon cooking sherry

salt and pepper to taste

Peas, Green or Sugar Snap 2 tablespoons 1/2 cup 1 cup 1/2 teaspoon tarragon

salt and pepper to taste

Summer Squash 1 cup 2 tablespoons 1 cup 1/2 teaspoon curry powder

salt and pepper to taste

Tomatoes 1/2 cup 2 tablespoons 1 cup 6 ounces American cheese

salt and pepper to taste

Winter Squash I 1/4 cup 2 tablespoons 1 cup 1/2 teaspoon cayenne

salt and pepper to taste

Winter Squash II 2 tablespoons 2 tablespoons brown sugar

1/2 teaspoon allspice

1/2 cup applesauce

Tip: As with all soups, these are better if made ahead so that flavors can blend. All the soups can be garnished with chopped chives, parsley, croutons, bacon bits, yogurt, sour cream, or grated Parmesan cheese.

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