Monday, September 16, 2013
Creamy Veggie Soup
A nip in the air. A touch of autumn crispness. An evening of open windows instead of AC. A small first batch of pumpkins at the market. It's not exactly full-on autumn yet but the slight chill down instantly brought my soup desires back. I live on the stuff when the weather cools down.
1 Tablespoon unsalted butter
2 Tablespoons all purpose flour
4 Cups low sodium chicken stock
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
4 Potatoes, peeled and diced
1 Large or 2 small carrots, peeled and diced
1 Cup broccoli florets
1 Cup low fat milk
1 Tablespoon dill, chopped
Salt & pepper to taste (I used 1 1/2 teaspoons of salt)
With a slotted spoon, scoop out about half the vegetables and set aside. Using a regular or stick blender, puree the remainder of the soup. If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine. Return the vegetables back to the soup pot, add the milk and dill and any additional needed seasoning. Top with a little cheddar cheese, if desired. Makes approximately 8 serving.