Sunday, March 25, 2012

Historic Recipe--Cream of Vegetable Soup

Yes, I am alive and well. It's that thing called life, along with that darn having to make a living thing that's been keeping me so busy these days. But before the weather starts turning hot I want to try a few more recipes to be included in Rosie's Riveting Recipes.  This recipe is incredibly simple, and a great way to use up those leftover vegetables that may be lurking in your refrigerator. 




2 tablespoons fat
4 tablespoons flour
¾ teaspoon salt
½ teaspoon pepper
4 cups milk
1 cup cooked vegetable pulp*

Melt fat. Blend in flour, salt and pepper. Stir in milk. Add vegetable pulp. Cook 10 minutes. Makes 6 servings.

* Pureed cooked vegetables (of your choice)

Modern adaptation:  Olive oil may be used instead of “fat.” If you do not have a blender or food processor simply chop the vegetables into tiny pieces. Cook over medium heat, stirring frequently, to help keep the milk from scorching. Once soup begins to boil, reduce heat to simmer, stirring occasionally. Cook for 10 minutes, as directed. For more zing, try lemon pepper or season salt instead of salt and pepper.

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