Cream of Vegetable Soup

Cream of Vegetable Soup

Cream of Vegetable Soup
Serves: 6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 cup green pepper, diced
  • 1 cup carrots, diced
  • ¼ cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 2 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups Saffron Road Traditional Chicken Broth
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 2 cups green beans, cut in small pieces
  • Freshly grated Parmesan (optional)
Instructions
  1. In a deep bottom sauce pan, heat the olive oil. Add the green peppers, carrots or any other similar tough vegetables and cook until softened, about 2-3 minutes on medium heat.
  2. Add the onion and garlic and cook until they are softened, too. Add the salt, pepper and spices.
  3. Next, add the butter and flour and work quickly to dissolve the flour into the butter and the vegetables.
  4. Pour in the broth, 2 tablespoons of the heavy cream, all of the milk and reduce heat to low. Cook, semi-covered, for 15 minutes, stirring occasionally.
  5. Add the remaining heavy cream and the chopped green beans (or peas, if using). Cook, uncovered, for an additional 5 minutes.
  6. Remove from heat and ladle soup into serving bowls immediately. Top with Parmesan cheese, if desired.