Normandy Vegetable Cream Soup Recipes

NORMANDY VEGETABLE CREAM SOUP

Steps:

• 1. Rinse the Normandy Blend frozen vegetables in a colander (Normandy Blend is a blend of frozen broccoli florets, zucchini, yellow squash, carrots and cauliflower ... in the vegetable freezer at the grocer).
• 2. In a med-large pot, place the rinsed veggies and the 4 cups of water (or enough water to cover veggies). Cover, bring to a boil, then lower to simmer. Allow them to simmer until they're VERY SOFT and mushy. Drain in a colander and set aside, allowing them to drip really well.
• 3. Meanwhile, in a large pot, melt the unsalted butter. Add the finely diced onion, and saute' the onion until it is very tender and translucent.
• 4. Sprinkle the flour over the sizzling onion, and stir to make a roux. Allow the roux to brown just slightly, to a golden color.
• 5. Pour in the milk, stirring constantly so lumps don't form. If some lumps form, don't worry ... you're gonna get rid of them later.
• 6. Add the chicken stock and the 1-1/2 cups of water, and bring back up to temperature, stirring. Mixture will thicken very slightly.
• 7. At this point, carefully pour your well-drained veggies into the soup base mixture (i.e., don't let them splash the hot soup back into your face). Bring the whole thing back to temp, but do not allow to boil. Stir and allow flavors to blend for about 5 minutes.
• 8. Put the mixture in small batches into your blender. Remember to remove the center 'hole' in your blender cover, to allow steam to escape. Puree' the mixture until all of it is creamy. Transfer back to the soup pot.
• 9. Add 2 cups of shredded cheddar cheese, and the black pepper. Add more salt, to your desired taste.
• 10. Stir well, allow the cheese to melt and thicken the soup, and bring back up to temperature Do not scorch or boil.
• 11. Enjoy with a big hunk of French bread, and a tossed spring mix salad. It is hearty, warm, delicious, and very filling!

CREAMY VEGETABLE CASSEROLE

Steps:

• 1. Let cream cheese container come to room temperature. Cook vegetables according to package directions, or simply microwave them in the original bag using the "frozen vegetable" setting!
• 2. If you choose to go with fresh veggies, it takes about 4 or 5 cups of mixed broccoli, carrots, and cauliflower pieces to be roughly equivalent to a 16 ounce bag of frozen, then you'd either steam them in a veggie steamer, or steam them in the microwave (mine has a "fresh veg" setting as well, and it's spot on). Then you'd simply continue with the next step as usual.
• 3. Combine hot cooked veggies, cream cheese, and mushroom soup together in a large bowl until well blended. Transfer to a greased 2-quart casserole dish, top with croutons, and bake at 350 degrees for 30 minutes or until bubbly, and serve!

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.