Creamed Vegetable Soups

Creamed Vegetable Soup is nutritious and a nice way to incorporate seasonal vegetables into your menu. Also see The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe.

1 bunch broccoli, asparagus, or spinach, chopped (could also use corn, carrots, parsnips or peas)
2 large onion slices, chopped
1 stalk celery, chopped
2 Tbsp. butter
Water or chicken or vegetable stock
1 chicken or vegetable bouillon cube
2 T. flour
2 T. butter
2 cups half and half
salt and pepper
pinch nutmeg
pinch cayenne pepper

Saute the onion and celery in butter until transluscent. Do not brown.

Add the vegetables (broccoli, etc.) and just enough water to cover [or use chicken or vegetable stock instead of the water and the bouillon cube]. Cook until tender.

When cooked, let cool a bit, then puree in a blender. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Add back to the pot.

Mix together the flour and butter, add to the pot, and stir until mixed in. Add the rest of the ingredients and simmer 10 minutes to heat through.