Recipe - Creamed Soups From Fresh Vegetables

1 One half cup Chicken broth, water, or
Parve chicken flavored
stock
One half cup Chopped onion
Desired vegetable and
seasoning
2 tablespoon Butter or margarine
2 tablespoon All purpose flour
One half teaspoon Salt
1 ds White pepper
1 cup Milk or parve substitute

Use this basic recipe and add the fresh vegetable and seasonings of your
choice.

In saucepan, combine broth, onion and vegetable and seasoning. Bring to
boil. Reduce heat, cover, and simmer until vegetable is tender. Place
vegetable mixture in blender or food processor. Blend until smooth. In same
saucepan, melt butter or margarine. Blend in flour, salt, and pepper. Add
milk all at once. Cook and stir until thickened and bubbly. Stir in
vegetable puree. Cook until heated thru.

Posted to JEWISHFOOD digest V97 #025 by "Judy Sherman" jsherman@ici.net
on Jan 21, 1997.