posted by Polar Bear 02-19-103 7:31 PM
Cream of Vegetable Soup
1-1/2 lb fresh or frozen vegetables (see Note)
4 tbsp butter
1 med onion (or 6 med scallions, if vegetables are "pale")
2 clove garlic (minced)
4 tbsp flour (preferably Wondra)
1-1/2 tsp salt
1/2 tsp black pepper
1/8 tsp nutmeg
1 med bay leaf
4 c chicken and/or vegetable stock
4 c milk
1/4 c medium-dry sherry
2 c natural sour cream (i.e., no carageenan, gums or other stabilizers)
4 tbsp tapioca flour (or cornstarch) (or, best of all, modified cornstarch)
Trim, peel and slice, dice or grate vegetable as appropriate. Cook until tender (generally microwaved covered for frozen vegetables; sauteed or steamed for fresh).
Chop onion; saute in butter until very tender, about 15 minutes (3 to 5 minutes if using scal-lions); add garlic and seasonings; saute 30 seconds. Add flour and cook over medium heat until smooth and bubbly, about 3 minutes.
Gradually stir in stock, milk and sherry. Bring just to a boil over medium-high heat, stirring almost constantly; reduce heat to medium and simmer until thickened slightly, about 2 minutes.
Gradually stir sour cream into tapioca flour. Stir in 2 c soup, 1/2 c at a time; stir back into pot. Add cooked vegetable or puree with 2 c soup and add to pot. Simmer (take care not to boil) until thickened, 2 to 3 minutes. Makes 3 to 3-1/2 qt
Potential vegetables: mushrooms, spinach, broccoli, cauliflower, carrots, parsnips, potatoes, celery, asparagus, onions, roasted garlic (3 lg heads), corn, roasted bell peppers, beets, sweet potatoes, plain artichoke hearts, etc.
Variations:
Cream: Replace sour cream with light cream (or 1 c each milk and heavy cream).
Cheese: Add 8 oz grated or crumbled ched-dar, gruyere, dry jack, feta, stilton or other cheese with the milk in Step 3.
Chicken: Use three or four different vegetables, e.g., mushrooms, leeks, red bell pepper and corn, totaling 1-1/2 lb. Add 1 lb diced cooked chicken with vegetables in Step 4.
Ham: Thaw 10 oz frozen lima beans and saute with onions for the last 5 minutes. Use 1/2 c flour in Step 2 (omit tapioca flour in Step 4). Add 12 oz finely chopped medium-cured ham at end of Step 3 and let stand 5 minutes. Stir in 8 oz grated cheddar or other medium-sharp cheese with the sour cream mixture.
If desired, also add 4 oz ditali or other small pasta (cooked just al dente in salted boiling water and drained).