Cream Of Parisian Soup Recipes

WINNING CREAM OF VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

CREAM OF PARSNIP SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
• Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
• Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

CREAM OF PARISIAN VEGETABLE SOUP

Steps:

• Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
• In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
• Add flour and blend well.
• Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
• Cook until thickend.
• Add ham and salt and pepper to taste.

CREAM OF PARISIAN SOUP

Steps:

• 1. Chop and steam veggies in 2 c. water til just about tender.
• 2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
• 3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
• 4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
• 5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.