Recipe by breezermom
This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!
Top Review by duonyte
A nice way to make use of a variety of veggies. I ended up not using the egg yolks but I don't think the soup suffered for it. I did use fresh dill and rather more than listed - a few tablespoons at the beginning and then stirred in more fresh dill at the end. I love dill in soups such as this. The radishes I have to say I am a bit ambivalent over. They tasted fine, but I would also make the soup if I did not happen to have any around.
- 4 cups fresh or frozen cauliflower florets
- 2 cups thinly sliced carrots
- 2 cups fresh or frozen green peas
- 1⁄2 cup sliced green onion
- 1 teaspoon dried dill
- 4 tablespoons butter or 4 tablespoons margarine
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 2 cups milk
- 2 cups cream
- 2 slightly beaten egg yolks
- 2 cups torn fresh spinach
- 10 -12 radishes, sliced (1 cup)
Directions See How It's Made
- In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
- In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.