Tubby & Peanut's Mom
11-09-2004, 05:05 PM
At Thursday's last week everyone wanted my Cheesy Vegetable Soup recipe. So here's the actual recipe. However, I haven't looked at the recipe since I first got it, and it turns out I have veered far from the recipe. :o So first of all I'll give you the recipe, then I'll tell you how I actually make it and you can use either or, or combine like I did.
Cheesy Vegetable Soup
1 medium head cauliflower, broken into little pieces
1 medium carrot, shredded
¼ cup chopped celery
2 cups water
2 tsp chicken bullion granules
3 tbsp butter
3 tbsp flour
¾ tsp salt
1/8 tsp pepper
2 cups milk
4 ounces (1 cup) cheddar cheese
In large saucepan combine cauliflower, carrots celery, water and bullion. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until veggies are tender.
In another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat continuously stirring for 2 minutes or until thick. Reduce heater. Stir in cheese until melted. Stir in cauliflower mixture.
Ok, what I do is I use a big can of low sodium chicken broth instead of water. I still add 1 or two bullion cubes to taste. I use frozen veggies. Put broth, veggies and bullion in a pot. Bring to a boil then reduce heat and let simmer until veggies are tender.
In the meantime I make a white sauce which you do by mixing equal parts of fat(butter) and flour. So if you use 1/2 cup butter, then you need 1/2 cup flour. I usually end up using an entire stick of butter and end up adding a bit more flour to make it a little thicker. Then I add the white sauce to the soup, stir it in, then add cheese. I usually use a whole bag of cheese because I'm a cheesehead at heart, but I leave a little bit left in the bag to sprinkle over the top when serving.
So, I hope you can decipher between the two of them because the end result is absolutely de-lish-us! And I'm starving right now and wish I had some of this at home to snarf down when I get there!
Cheesy Vegetable Soup
1 medium head cauliflower, broken into little pieces
1 medium carrot, shredded
¼ cup chopped celery
2 cups water
2 tsp chicken bullion granules
3 tbsp butter
3 tbsp flour
¾ tsp salt
1/8 tsp pepper
2 cups milk
4 ounces (1 cup) cheddar cheese
In large saucepan combine cauliflower, carrots celery, water and bullion. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until veggies are tender.
In another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat continuously stirring for 2 minutes or until thick. Reduce heater. Stir in cheese until melted. Stir in cauliflower mixture.
Ok, what I do is I use a big can of low sodium chicken broth instead of water. I still add 1 or two bullion cubes to taste. I use frozen veggies. Put broth, veggies and bullion in a pot. Bring to a boil then reduce heat and let simmer until veggies are tender.
In the meantime I make a white sauce which you do by mixing equal parts of fat(butter) and flour. So if you use 1/2 cup butter, then you need 1/2 cup flour. I usually end up using an entire stick of butter and end up adding a bit more flour to make it a little thicker. Then I add the white sauce to the soup, stir it in, then add cheese. I usually use a whole bag of cheese because I'm a cheesehead at heart, but I leave a little bit left in the bag to sprinkle over the top when serving.
So, I hope you can decipher between the two of them because the end result is absolutely de-lish-us! And I'm starving right now and wish I had some of this at home to snarf down when I get there!