Saturday, July 21, 2018
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| Dixie Stomp Cream of Vegetable Soup |
"This recipe is simple to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and experience!"
Ingredients :
- 1 onion, sliced
- 1 cup sliced carrots
- 1 potato - peeled and cubed
- 1 (10.Five ounce) can condensed chicken and rice soup
- 1 (15 ounce) can asparagus
- 2 (14.Five ounce) cans chicken broth
- 2 cubes chicken bouillon
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/four teaspoon floor black pepper
- 3 cloves garlic, minced
- 1 tablespoon margarine
- three cups heavy cream
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 45M |
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- In a huge saucepan over medium high warmness, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all collectively, carry to a boil, lessen heat to medium low and let simmer until all greens are smooth.
- Transfer to a blender or food processor in small batches and puree till smooth. (Note: This soup is meant to be completely easy, so puree until there is no signal of seen vegetable pieces.)
- Next, integrate with the cream and mix all collectively till clean and nicely blended. Return all to the saucepan and heat soup over medium low heat. (Note: Do now not boil.)
Notes :
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