Cream of Vegetable Soup (Gemusecremesuppe) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb vegetables | 1 qt water, salted slightly | 3 tbls butter |
| 4 tbls flour | salt | 2 tbls cream |
| parsley, chopped | ||
| 1 | Clean and chop up any desired selection of fresh vegetables. Cook until tender in one quart of slightly salted water. Put vegetables through strainer, reserving liquid. Melt butter, blend in flour and gradually add one cup of cooking water, stirring over low heat until completely dissolved. Combine with original cooking water and vegetables. Stir and season. Bring to boil and enrich with cream. Serve garnished with parsley. |