vegetable puree - silken veg soup

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* Exported from MasterCook *

 

Silken Vegetable Soup

 

Recipe By :Diana Shaw

Serving Size : 6 Preparation Time :0:00

Categories : Diana Shaw Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cauliflower florets

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3 cups warm low-fat or nonfat milk

2/3 cup lowfat shredded sharp cheddar cheese

1 Dash paprika

Salt and pepper to taste

 

Seam the vegetable until it’s very soft, 7 to 10 minutes

 

Puree the vegetable in a food processor or blender, and set it aside.

 

Melt the butter in a large saucepan. Stir in the flour and cook, stirring

constantly, over medium-low heat, until it becomes a golden paste, around 2

minutes.

 

Whisk in the warm milk, and stir over low heat until the milk thickens, about 10

minutes. Stir in the vegetable puree.

 

Stir in the cheese and keep stirring until it melts and the mixture is smooth.

Add the paprika or nutmeg, season with salt and pepper, and serve right away.

 

VARIATIONS: Replace cauliflower and paprika with or small brussels sprouts, or

chopped spinach, or broccoli florets and a pinch of ground nutmeg. Cauliflower,

brussels sprouts, and broccoli will take 7 to 10 minutes to steam. Spinach will

take only 3 to 4 minutes.

 

TIP: Make the vegetable puree up to 2 days ahead and refrigerate it, covered.

While this may make the soup more convenient to prepare, it also makes it less

nourishing. Cut or pureed vegetables lose nutrients more rapidly than those left

whole until the last minute.

 

Source:

" 1994 Almost Vegetarian "

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Per Serving (excluding unknown items): 111 Calories; 4g Fat (33.3% calories from

fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 159mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat

Milk; 1/2 Fat.

 

NOTES : Basic Recipe: vary the main ingredient: cauliflower, brussels sprouts,

broccoli or spinach

 

Nutr. Assoc. : 2512 0 0 20000 4043 0 0

 

 

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