North Croatian Creamy Vegetable Soup Recipes

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WINNING CREAM OF VEGETABLE SOUP



Winning Cream of Vegetable Soup image

Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings (about 3 quarts).

Number Of Ingredients 11

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

NORTH CROATIAN CREAMY VEGETABLE SOUP



North Croatian Creamy Vegetable Soup image

This is traditional vegetable soup you can get almost in any better Croatian restaurant. There are some basic vegetables you put in it, but your imagination can work here.

Provided by nitko

Categories     Cauliflower

Time 1h15m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 17

200 g onions
200 g carrots
100 g parsnips
50 g celeriac
100 g cauliflower
150 g green peas
50 g cabbage (savory cabbage,2-3 leaves)
150 g kohlrabi
100 g tomatoes (optional)
50 g green peppers (optional)
40 g butter
10 g salt
5 g pepper
1/8 teaspoon nutmeg (grounded)
1/4 teaspoon thyme (dried)
3 cups stock (beef)
50 g sour cream

Steps:

  • Finely mince onion and sauté it on butter until translucent.
  • In the meantime, cut and mince all vegetables into small pieces and put into sautéed onion.
  • Add all beef stock, season with salt and pepper and cook 40 minutes or until vegetables are soft.
  • Blend all vegetables with blender or stick blender into creamy liquid. Add thyme and nutmeg and cook 10-15 minutes.
  • Add sour cream before serving. Serve hot with croutons.

BASIC CREAM OF VEGETABLE SOUP



Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 8

3 tablespoons unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt and pepper
1/2 cup heavy cream
Serving suggestions: French bread and a salad

Steps:

  • In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAMY ROOT VEGGIE SOUP



Creamy Root Veggie Soup image

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

4 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 large celery root, peeled and cubed (about 5 cups)
6 medium parsnips, peeled and cubed (about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 teaspoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Additional minced fresh thyme

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

Nutrition Facts : Calories 295 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 851mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 6g fiber), Protein 8g protein.

NORTH CROATIAN GREEN PEAS SOUP



North Croatian Green Peas Soup image

This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:

Provided by nitko

Categories     Vegetable

Time 1h

Yield 5 portions, 5 serving(s)

Number Of Ingredients 14

500 g green peas (fresh)
150 g onions (spring or green onion)
100 g carrots (or one medium carrot)
100 g bacon (dried, smoked pancetta)
5 g fresh parsley leaves
5 g celery leaves
50 g butter
1 tablespoon flour (all purpose)
1 liter beef stock
50 g sour cream
1/8 teaspoon thyme
1 teaspoon chives (minced)
5 g salt
3 g pepper

Steps:

  • Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
  • Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
  • Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
  • Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
  • At the end add sour cream and minced chive. Serve with croutons.

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