Normandy Vegetable Cream Soup Recipes

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NORMANDY VEGETABLE CREAM SOUP



NORMANDY VEGETABLE CREAM SOUP image

This was made out of desperation for something warm and hearty to make for dinner this evening. It actually turned out delicious, and a nice hunk of French bread and a salad made a really filling meal!

Provided by Terrie Hoelscher @Blessed1

Categories     Cream Soups

Number Of Ingredients 11

20 ounce(s) frozen normandy blend vegetables
4 cup(s) water
1/2 stick(s) unsalted butter
1/4 cup(s) finely diced onion
1/4 cup(s) flour
2 cup(s) 2% milk
1 1/2 cup(s) chicken stock, low sodium
1 1/2 cup(s) water
1/2 teaspoon(s) salt
2 cup(s) shredded cheddar cheese, sharper the better!
1/2 teaspoon(s) black pepper

Steps:

  • 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).
  • 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.
  • 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.
  • Sprinkle the flour over the sizzling onion, and stir to make a roux. Allow the roux to brown just slightly, to a golden color.
  • 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.
  • Add the chicken stock and the 1-1/2 cups of water, and bring back up to temperature, stirring. Mixture will thicken very slightly.
  • 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.
  • 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.
  • Add 2 cups of shredded cheddar cheese, and the black pepper. Add more salt, to your desired taste.
  • Stir well, allow the cheese to melt and thicken the soup, and bring back up to temperature Do not scorch or boil.
  • Enjoy with a big hunk of French bread, and a tossed spring mix salad. It is hearty, warm, delicious, and very filling!

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

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