Cream of Vegetable Soup
A flexible cream soup that works with broccoli, green beans, or asparagus — blended smooth with milk and herbs.
AmericanVegetarianEasy25 minBy Northstar
Ingredients
Servings
4
- 1 lb fresh broccoli, green beans, or asparagus
- 2 cup milk (non-fat, low-fat, or half-and-half)
- 2 cup water or chicken/vegetable broth
- 2 tsp fresh dill or thyme (or combination)
- 0 to taste salt and white pepper
- 0 dollop sour cream or non-fat yogurt (optional)
Instructions
- 1
Cook the vegetables in water or broth until very soft (pressure cooker works well).
- 2
Purée the vegetables in a blender or food processor until smooth.
- 3
Return the purée to a large pot. Add herbs and seasonings and bring to a low simmer.
- 4
Add milk and heat gently — do not boil.
- 5
Stir in a dollop of sour cream or yogurt for extra creaminess if desired.
- 6
Serve garnished with a thin lemon slice and/or a sprig of dill.
Tags
soupvegetarianhealthyamericansoup-recipes-1flexiblecream-soup