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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