Cream of Vegetable Soup

This recipe is easy to prepare and delicious. It’s a pureed vegetable soup in a cream base. Serve hot and enjoy!

Step: 1

In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.

Step: 2

Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)

Step: 3

Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.

Per Serving: 386 calories; protein 5.2g; carbohydrates 14.9g; fat 35.2g; cholesterol 124.3mg; sodium 604.5mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.