Cream of Vegetable Soup
By Yankee Magazine|Sep 05 2007|
Pour (hot or cold) into a thermos and take to work for lunch.
Yield
Serves 6-8
Ingredients
1/2 bunch broccoli or 1/2 head cauliflower, chopped, or 6 to 8 Brussels sprouts
2 cups cold water
3 tablespoons butter
2 tablespoons flour
2 cups boiling chicken stock
1 cup cream
Salt and pepper to taste
Chopped walnuts
Instructions
Combine broccoli, or other vegetable, and water in soup kettle, bring to a boil, reduce heat, cover, and simmer 20 minutes or until tender. Drain, reserving liquid. Set vegetables aside. Melt butter in heavy saucepan, sprinkle with flour, and blend with whisk over low heat; do not brown. Add hot stock and reserved vegetable cooking liquid and stir until smooth. Add reserved vegetables and simmer, partially covered, 15 minutes. Press mixture through food mill. Return to kettle. Add cream and season with salt and pepper. Reheat but do not boil. Garnish with chopped walnuts. (Also good cold.)
