Prep 15 mins
Cook 0 mins
Ordinary base that can be used with many types of vegetables for creamy, wonderful soups. My husband's favorite is the potato soup.
- 1 1⁄2 cups chicken broth
- 1⁄2 cup onion, chopped
- 2 cups cauliflower, cut up
- 3⁄4 teaspoon curry powder
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1 cup milk
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- In a saucepan, combine the chicken broth, chopped onion, cauliflower and curry powder. Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.
- Place half of the vegetable mixture in a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl. Repeat with remaining vegetable mixture; set all aside.
- In the same saucepan, melt the butter or margarine. Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season with additional salt and pepper to taste.
- Using the same directions, you can use the following vegetable combinations for different soups: 1 1/2 cups chopped celery, 2 tablespoons snipped parsley, 1/2 teaspoon dried basil - cook for 15 minutes or till done; 1 cup sliced mushrooms and 1/8 teaspoon ground nutmeg - cook for 5 minutes or till done; 2 1/2 cups chopped onions, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove - cook for 5 minutes or till done; 1 1/2 cups peas, 1/4 cup shredded lettuce, 2 tablespoons diced cooked ham and 1/4 teaspoon crushed, dried sage - cook 8 minutes or till done; 1 cup sliced potatoes and 1/2 teaspoon dried dillweed - cook 10 minutes or till done; 2 cups chopped spinich, 1/8 teaspoon dried, crushed thyme and a dash of ground mutmeg - cook 3 minutes or till done; 4 medium tomatoes, peeled, quartered and seeded and 1/4 teaspoon dried basil - cook for 15 minutes or till done; 1 1/2 cups cut unpeeled zucchini and several dashes of ground nutmeg - cook for 5 minutes or till done.
I made this because DH is out of town and he dislikes cauliflower. I doubled the recipe and it was just great. I even used 1% milk and it turned out fabulous! Instead of dragging out the blender, I tilted the pot and used an immersion blender. I left it a little chunky (a personal preference) and used hot curry powder (another personal preference). One of my cats (the gourmet) got ahold of my tasting bowl and attempted to lick it clean before I wrestled it away from him. I can't wait to try the other variations! This was marvelous!!!
Very good soup! So easy to prepare. Very tasty!