Monday, July 16, 2012


On Saturday I loaded up with fresh produce at the local
farmer's market with specific intentions of making soup.
All the veggies are young and tender and that taste comes
through beautifully in the soup.

The market tables are laden with vegetables all cleaned and washed
so there is not much work to the preparation ...
some rinsing and scraping and chopping.

Basil and parsley are growing nicely in my own pots ..
that is as fresh as it gets!

Cut up 6 to 7 cups of bite sized-chunks of your favorites.

Cooking time is short when the veggies are fresh and in small pieces.

It's not that I like extra work ... but I love the flavor of
sauteed onions so I saute them before adding to the soup.
They can be cooked along with the vegetables if you are
in a hurry.

Cook and thicken the broth and milk.  Add the veggies
and enjoy the delightful taste of summer's garden.


6 to 7 cups chopped  fresh vegetables
( carrots, cauliflower, broccoli and potatoes)
2 cups water
½ tsp. salt

Cook vegetables in water and salt until tender-crisp,
 7 to 10 minutes. Do not drain.

1 medium onion, chopped
2 garlic cloves, minced
½ cup butter or margarine
½ cup all-purpose flour
4 cups chicken broth
1½ cups milk
½ cup cream or half and half
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
¼ tsp. ground thyme
½ tsp. salt
¼ tsp. pepper

In a large saucepan or Dutch oven, saute onions and garlic in butter
until tender. Add flour; cook and stir until bubbly.
Gradually add chicken broth and milk; cook and stir until thickened.
Stir in the cream, basil, parsley, thyme, salt and pepper.
Add the vegetables and cook gently until heated through.
Adjust seasonings.
Yield: about 8 servings

No comments:

Post a Comment