Cream of Country Vegetable Soup

AuthorBobCategoryDifficultyBeginner

This is a recipe obtained from my mother. She was herself a cook and passed me down some absolute gems that I hope to share with you. This soup is full of goodness and well worth the preparation time.

Cream of Vegetable Soup

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 200 g Potatoes (Peeled and chopped into 1cm dice)
 200 g Swede (Peeled and chopped into 1cm dice)
 200 g Carrots (Peeled and chopped into 1cm dice)
 150 g Frozen Sweetcorn
 150 g Frozen Peas
 100 g Mushrooms (Chopped)
 85 g Butter
 56 g Plain Flour
 1 tsp Dried Tarragon
 Seasoning
 1 pt Milk
 75 ml Fresh Single Cream

1

Melt the butter in a thick bottomed Saucepan over a moderate heat.

2

When the butter has melted, add all the prepared vegetables, tarragon and seasoning and mix well making sure all the vegetables are coated with the butter. Place a lid on the saucepan and sweat for 10 minutes, removing the lid occasionally to stir the vegetables.

3

Add the flour and gently mix well so as not to crush the vegetables. Then add the milk and stir until the soup begins to bubble.

4

Turn the heat source down to simmer, and allow to cook for 30 minutes.

5

Finally, add the cream and serve immediately. Serve with Crusty French Bread.

country vegetable soup

Ingredients

 200 g Potatoes (Peeled and chopped into 1cm dice)
 200 g Swede (Peeled and chopped into 1cm dice)
 200 g Carrots (Peeled and chopped into 1cm dice)
 150 g Frozen Sweetcorn
 150 g Frozen Peas
 100 g Mushrooms (Chopped)
 85 g Butter
 56 g Plain Flour
 1 tsp Dried Tarragon
 Seasoning
 1 pt Milk
 75 ml Fresh Single Cream

Directions

1

Melt the butter in a thick bottomed Saucepan over a moderate heat.

2

When the butter has melted, add all the prepared vegetables, tarragon and seasoning and mix well making sure all the vegetables are coated with the butter. Place a lid on the saucepan and sweat for 10 minutes, removing the lid occasionally to stir the vegetables.

3

Add the flour and gently mix well so as not to crush the vegetables. Then add the milk and stir until the soup begins to bubble.

4

Turn the heat source down to simmer, and allow to cook for 30 minutes.

5

Finally, add the cream and serve immediately. Serve with Crusty French Bread.

country vegetable soup

Cream of Country Vegetable Soup

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