Carrot Soup
6 cups vegetable or chicken stock
7 tbsp margarine
4 tbsp flour
1 large onion chopped
1 leek white & light green parts thinly sliced, rest discarded
2 lbs carrots peeled and chunked
Green Pea Soup
6 cups vegetable or chicken stock
7 tbsp margarine
4 tbsp flour
1 large onion chopped
1 leek white & light green parts thinly sliced, rest discarded
1 (20 oz) bag frozen green peas
Bring stock to a boil. Reduce heat and simmer to keep warm.
In a large soup pot, make a roux by heating 4 tbsp marg over low heat. Add the flour whisking until smooth. Cook for 1 min whisking constantly. It will thicken. Add 1 tbsp margarine. Add onion and leek and sauté 5-7 minutes until translucent.
Add remaining 2 tbsp margarine to pot that with has the onion and leek. Add vegetables (either carrots or peas, whichever you're making first). Sauté about 5-10 min (carrots will take longer).
Stir in the hot stock into the vegetables. Bring to a boil; reduce heat. Simmer, covered, 30 min.
Blend until smooth.
Repeat with next soup.
The pea soup must be poured through stainer to get all the shells out; press with back of spoon to release all of the liquid.
To serve two tone soup, use 2 measuring cups or teacups to scoop out serving of each soup. Slowly pour the 2 soups at the same time, starting at the outer rim of the bowl so each soup meets at the center.
| LuckyMum wrote: | Heres another version - DELICIOUS!
Melt 7 TBsp margarine
4 Tblsp flour
till it forms a paste
dice in a lrg onion - fry till clear, brownish
2lbs carrots and another Tbsp marg
salt, pepper
cook and then puree
quite simple and delicious!!
enjoy! |
Last edited by ra_mom on Mon, Oct 14 2024, 11:05 pm; edited 2 times in total
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