Cream of EverythingPosted: Updated:
2 oz. butter
1/2 onion chopped
1 lb. vegetable, clean, peeled or seeded as needed
2 oz. flour
1 quart chicken or vegetable stock
2 oz. Half & Half
Salt and pepper
Sweat the vegetables with the butter in a heavy bottomed 2-quart pot until tender.
Stir in flour and cook over moderate heat for 2 minutes.
Whisk in stock and simmer for 20 minutes or until the starchy taste disapates.
Pulse small batches of the soup in a blender and strain through a sieve.
Add Half & Half, season, enjoy!
Yield 1 quart
Substitute 1 lb. of the following (feel free to mix different vegetables, get creative!):
Cucumber, celery, broccoli, red bell pepper, asparagus
Try adding ginger or garlic with the onions
Add an herb or spice; curry, lemon, orange, tarragon, basil