Ingredients
- * 2 tbsp butter
* 2 tbsp olive oil
* 1/4 cup + 2 tablespoons all-purpose flour
* 2 cups 2% milk
* 2 tsp chicken base
* 1/4 tsp salt
* ground black pepper to taste
* water to desired consistency
Some Variations:
Potato With Rosemary - Use peeled russet (Idaho) potatoes (4 to 5 cups), plus 1/8 tsp. cayenne pepper. When recipe instructs to add fresh herbs, add 1 1/2 tsps. minced fresh rosemary. Garnish: crumbled bacon.
Corn With Cumin. Use 1 1/2 pounds frozen corn, thawed and drained (about 4 cups), plus 2 tsps. ground cumin and 1/8 tsp. cayenne pepper. When directed to add fresh herbs, add 1/4 cup fresh cilantro leaves. Purée soup as instructed, then strain through a colander (the corn kernels don't purée). Garnish: corn chips and chopped tomato.
Broccoli With Mustard. Use broccoli stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets (7 to 8 cups total). Add 1 1/2 tsps. dried mustard, 1/2 tsp. basil, 1/4 tsp. oregano and 1/8 tsp. cayenne pepper. Garnish: toasted pine nuts. (To toast, heat a small skillet over medium-low heat. Add nuts; stir and shake pan until nuts are fragrant and golden.)
Cauliflower With Ginger. Use 1 small head of cauliflower, cut into large florets (about 6 heaping cups), plus 1 tsp. ground ginger, 1/2 tsp. ground turmeric, 1/8 tsp. saffron threads and 1/2 tsp. cayenne pepper. Garnish: 1 seared sea scallop for each bowl of soup. (Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes each side.)
Sweet Potato With Ginger. Use peeled raw sweet potatoes (4 to 5 cups), plus 1 1/2 tsps. ground ginger, 1/2 tsp. ground nutmeg and 1/8 tsp. cayenne pepper. Garnish: chopped honey-roasted peanuts.
Description
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