RECIPE OF CREAM OF VEGETABLE SOUP
|Onion peeled and chopped||1|
|Potato peeled and chopped||2|
|Carrot peeled and chopped||1|
RECIPE OF WHITE SAUCE
|Low fat milk||300||ml|
RECIPE OF VEGETABLE STOCK
|Low fat milk||250||gms|
Method For Preparing Cream Of Vegetable Soup
Prepare the low fat milk in the above recipe. Melt butter in a pan. Add maida. Mix smoothly and cook over gently; heat for 2 minutes without discolouring.
Remove from heat. Add milk, a little at a time until the mixture is light and creamy. Stir all the time. If the liquid is not added gradually, lumps are formed.
Add the remaining milk and mix thoroughly. Return to heat and bring to boil stirring all the time. Continue it for 5 minutes to cook maida thoroughly.
If the boiling is not continued, the sauce will be raw in flavor and dull instead of glossy. Add pepper powder and salt.
Peel and dice the vegetables. Sauté in butter. Add peppercorns, celery, salt and water. Bring to boil.
Cover the pan and simmer for 30 minutes or until the stock has developed a good flavor. Strain it.
- . Chop all the cleaned vegetables. Cook the stock till tender.
Pass through a sieve and make a puree.
Add the white sauce to the puree; season to taste. Decorate with few parsley springs and serve hot.