"Basic Recipe for Creamed Vegetable Soups"

Deliciously Different !

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Serves 4

Ingredients:

  • 3 tbs. butter

  • 4 tbs. flour

  • 2 cups milk

  • 1 tbs. salt

  • 1 cup cooked vegetable (potato or pumpkin or carrots or spinach or tomato or asparagus)

Preparation:

Melt butter. Add blended flour, milk and salt and cook over low heat or double boiler until liquid begins to bubble and thiken. Add vegetable and cook for a further 2 or 3 minutes.

Potato Soup:

Use one cup cooked potatoes or puree.

Pumpkin Soup:

Use 1 cup diced pumpkin or puree.

Carrot Soup:

Use 1 cup diced carrots or puree.

Spinach or Saltwort Soup:

Use 1 cup raw spinach or saltwort. Blend raw vegetables with the milk.

Tomato Soup:

Use 1 cup of tomato pulp or juice. Heat tomato first making sure the soup does not boil or it will separate.

Asparagus Soup:

Add 1 cup of finely chopped asparagus and 1/4 cup of asparagus liquid.

Beet Soup:

Add 1 cup diced cooked beets or puree.

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