Fall is in the air, and there’s nothing like a cup of hot, homemade soup on a cool fall day. This recipe comes from Rosie’s Riveting Recipes, and it’s just as delicious today as it was in her time. It’s also incredibly simple, and a great way to use up any leftover vegetables that may be lurking in the fridge.
CREAM OF VEGETABLE SOUP
- 2 tablespoons fat
- 4 tablespoons flour
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 cups milk
- 1 cup cooked vegetable pulp*
Melt fat. Blend in flour, salt and pepper. Stir in milk. Add vegetable pulp. Cook 10 minutes. Makes 6 servings.
* Pureed cooked vegetables (of your choice)
Modern adaptation: Cooking oil or olive oil may be used instead of “fat.” If you don’t have a blender or food processor simply chop the vegetables into tiny pieces. Cook over medium heat, stirring frequently, to help keep the milk from scorching. Once soup begins to boil, reduce heat to simmer, stirring occasionally. Cook for 10 minutes, as directed. For more zing, try lemon pepper or season salt instead of salt and pepper.