Sheffield— Many times when I want to cook something, I use whatever vegetables I have on hand to make this creamy soup. The other day, I had broccoli and zucchini, and voilá, a quick, simple, and lovely meal, perfect for a cool summer evening. This soup is perfect for using up all the veggies in your garden. I serve it nice and hot with a dollop of sour cream and buttered French bread.
Vegetable Cream Soup
1 head of broccoli, puréed in a food processor
1 zucchini, puréed in a food processor
1 small onion, chopped
1 stalk celery, chopped
2 cups chicken broth
5-6 tablespoons butter, divided
2 tablespoons flour
2 cups milk
Salt and pepper
Sauté the onion and celery in 3 tablespoons of butter for 2 minutes or so in a large pot.
Add the puréed broccoli, zucchini and chicken broth, and simmer on medium heat for about 10 minutes.
In a second pot, on medium heat, make a roux as follows: mix together remaining butter (melt) and the flour. Then, add the milk and stir well until thickens and bubbly. Combine with the vegetables and broth mixture, season with salt and pepper to taste and stir well.
Serve hot with a dollop of sour cream.Â
