Creamy Spring Vegetable Soup


40 g. butter
3 tbsp. all-purpose flour or cornmeal
2 c. milk
2 c. chicken stock
2 c. cream
2 c. chopped broccoli florets
3 zucchini, finely chopped
2 c. shelled fresh peas
1 bunch asparagus, trimmed and chopped
¼ c. finely grated parmesan cheese
⅓ c. chopped parsley
Sea salt and cracked black pepper

Heat the butter in a large saucepan over medium heat.  Add the flour or cornstarch and stir for one minute. Remove from the heat and whisk in the milk, stock and cream.  Return to heat and stir until the mixture boils and thickens, around 3 minutes.  Add the vegetables and simmer for 5 minutes.  Stir in the parmesan cheese and parsley, and salt and pepper to taste. Serve with croutons.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: