Cream of Vegetable Soup
A delicious purée the whole family will love.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 tbsp all-purpose flour
- 4 cups milk, heated
- 1 lb (450 g) cooked vegetables, your choice
- 1 tsp CCB Dip Mix
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Make a white sauce by sautéing diced onions in melted butter over medium-high heat in Multipurpose Pot. Sprinkle flour over onions, stirring for 1 minute.
- Slowly add heated milk, whisking continuously.
- Bring to a slow boil until sauce has thickened.
- Puree cooked vegetable and CCB Dip Mix.
- Add to white sauce, season to taste with Salt and Pepper and heat until steaming.
Epicure Products Used
Nutritional Information
Per serving: Calories 250, Fat 11 g (Saturated 7 g, 0.4 0 g), Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 29 g (Fiber 4 g, Sugars 6 g), Protein 11 g.
Tips
Variations:
1. Broccoli with 2 - 3 tsp Lemon Dilly Dip Mix.
2. Wilted spinach with 1⁄2 tsp nutmeg
3. Cauliflower with 2 - 3 tsp CCB Dip.
4. Green Peas with 2 tsp mint.
5. Tomato: add 1 - 19 oz can (540 ml) diced tomatoes with juice and 1 tbsp Pesto Sauce Mix