Cream of Vegetable Soups - 5 Different Recipe

Name: Cream of Vegetable Soups - 5 Different
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces frozen artichokes; 1 garlic clove, halved; 2 teaspoons lemon juice; ½ teaspoon salt; ⅛ teaspoon white pepper; 2 cups chicken broth; 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons flour; 2 cups milk; 20 ounces frozen chopped broccoli; ¼ cup sliced green onion; ½ teaspoon salt; ⅛ teaspoon mace; 2 cups chicken broth; 3 tablespoons butter or 3 tablespoons margarine; 2 cups milk; 20 ounces frozen sliced carrots; ¼ cup chopped onion; 2 tablespoons fresh dill or 1 ½ teaspoons dill weed; ¾ teaspoon salt; 1 cup chicken broth; 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons flour; 3 ½ cups milk; 20 ounces frozen cauliflower; ⅓ cup chopped celery; ½ teaspoon curry powder; ½ teaspoon salt; 2 cups chicken broth; 3 tablespoons butter or 3 tablespoons margarine

Servings: persons

18 ounces frozen artichokes
1 garlic clove, halved
2 teaspoons lemon juice
½ teaspoon salt
⅛ teaspoon white pepper
2 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
2 cups milk
20 ounces frozen chopped broccoli
¼ cup sliced green onion
½ teaspoon salt
⅛ teaspoon mace
2 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
2 cups milk
20 ounces frozen sliced carrots
¼ cup chopped onion
2 tablespoons fresh dill or 1 ½ teaspoons dill weed
¾ teaspoon salt
1 cup chicken broth
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
3 ½ cups milk
20 ounces frozen cauliflower
⅓ cup chopped celery
½ teaspoon curry powder
½ teaspoon salt
2 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
2 ½ cups milk
20 ounces frozen chopped spinach
2 tablespoons chopped onions
½ teaspoon salt
¼ teaspoon nutmeg
1 cup chicken broth
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
2 ½ cups milk

1
In medium saucepan cook frozen vegetable and seasonings listed above (check individual recipes) in chicken broth as indicated on package directions.
2
Puree in blender or food processor.
3
Strain, if desired; set aside.
4
In same saucepan melt butter.
5
With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.
6
Slowly blend in milk.
7
Bring just to a boil, stirring frequently with whisk.
8
Stir in pureed vegetable mixture heat through.
9
Garnish if desired.
10
Artichoke Soup: 5 cups - Garnish with croutons.
11
Chopped Broccoli Soup: 6 cups - Garnish with Dollop of sour cream.
12
Sliced Carrot Soup: 6 cups - Garnish with Sprigs of dill.
13
Cauiflower Soup: 6 cups - Garnish with chopped chives.
14
Chopped Spinach Soup: 6 cups - Garnish with grated lemon peel.

1989

kcal

Calories

Fat

114

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: 18 ounces frozen artichokes, 1 garlic clove, halved, 2 teaspoons lemon juice, ½ teaspoon salt, and more.

Yes, Cream of Vegetable Soups - 5 Different falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Vegetable Soups - 5 Different

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