CREAM OF VEGETABLE SOUP


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cream-of-vegetable


RECIPE OF CREAM OF VEGETABLE SOUP

Ingredient Name Quantity Unit
Vegetable stock 75 ml
Celery chopped 2 tsp
Onion peeled and chopped 1
Potato peeled and chopped 2
Carrot peeled and chopped 1
Tomato chopped 2

RECIPE OF WHITE SAUCE

Ingredient Name Quantity Unit
Maida 2 tbsp
Butter 1 tbsp
Low fat milk 300 ml
Pepper powder 1/4 tsp
Salt To taste

RECIPE OF VEGETABLE STOCK

Ingredient Name Quantity Unit
Carrot 500 gms
Onion 500 gms
Low fat milk 250 gms
Pepper powder 4
Water 1 liter
Celery chopped 1 tsp
Butter 1 tsp

Method For Preparing Cream Of Vegetable Soup

  • 1.
  • 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.

  • 2.
  • 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.

  • 3.
  • 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.

  • 4.
  • If the boiling is not continued, the sauce will be raw in flavor and dull instead of glossy. Add pepper powder and salt.

  • 5.
  • Peel and dice the vegetables. Sauté in butter. Add peppercorns, celery, salt and water. Bring to boil.

  • 6.
  • Cover the pan and simmer for 30 minutes or until the stock has developed a good flavor. Strain it.

  • 7.
  • . Chop all the cleaned vegetables. Cook the stock till tender.
  • 8.
  • Pass through a sieve and make a puree.

  • 9.
  • Add the white sauce to the puree; season to taste. Decorate with few parsley springs and serve hot.