Soup for cold days
Since my 7th grade Home Economic class, the following soup recipe has been staple. This is such a good “GO TO” recipe I can’t imagine what I would do without it. I serve it with a sandwich for dinner or drop some leftover chopped chicken for lunch.
Cream of Asparagus, Celery & Carrot soup
Cream of Whatever
2 C. diced or sliced vegetable
½ onion, chopped
3 T. each butter and flour
3 C. milk and/or bouillon
salt, pepper, and chopped parsley
Dash of freshly ground nutmeg
Cook vegetable and onion in 1 C of water until tender. Melt butter and blend in flour, then add milk and cook, stirring till thickened. Add cooked vegetable with liquid. Heat gently, and season to taste.
Variations: When using asparagus add a bay leaf and ½ tsp fresh thyme
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