Prep 15 mins
Cook 30 mins
This recipe was given to me from my sister-in-law. I changed it a bit and it is absolutely delicious and very filling. I like to serve it before a light meal, like fondue. Don't let making a soup from a roux scare you- it is super easy.
- 236.59 ml sliced carrot
- 236.59 ml broccoli floret (a little bit more than a cup is fine)
- half an onion, diced
- 9.85 ml Worcestershire sauce (1 tsp. for veggie prep and 1 tsp for soup prep.)
- 59.16 ml liquid, chicken bouillion concentrate (use 2 tbsp. for veggie prep and the other 2 tbsp. for soup prep.)
- 236.59 ml whole cream (15% works good too)
- 473.18 ml milk
- 473.18-709.77 ml water
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml flour
- salt and pepper
- In a medium stove top pot combine carrots, broccoli, onion, 2 tablespoons chicken bouillion, 1 tsp worchestershire sauce and enough water to cover vegetables. Cover and boil until the carrots are super tender.
- Once veggies are done place them and their juice into a blender ( it's ok that they are hot but hold a folded up dish cloth on top of your blender lid while blending to avoid injury or mess. And DON'T over fill the blender! Leave at lest 1/4 of the space clear!) Once everything is blended, set aside.
- In a large stove top pot melt the butter or margarine on med-high. Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture ( you have just made a roux.). Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.
- If you see your mix thickening up add more milk, never stop whisking.
- As you see your mixture thickening add more milk until your milk is gone, then add cream and then add water and your vegetable puree and the last 2 tablespoons chicken bouillion and 1 teaspoons worchestershire sauce. But add these ingredients only as you see your mix thickening all the while whisking.
- Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.
Made this for dinner last night for the kids and I. Very simple to make and the Worcestershire sauce adds a nice flavor. I did make a couple small changes to the recipe though. Because some in the family are gluten intolerant, I made a slurry of cornstarch and water and added it to thicken the soup once it was boiling in place of the flour roux. Also, I added a small bit of cauliflower to the soup. I used my stick blender to blend the soup in the stock pot so I had more control over the consistency. I then topped each bowl off with a little grated cheddar before bringing them to the table. Thanks Amy, we will definitely have this soup again. Made and reviewed for Spring 2010 PAC