Cream of Vegetable Soup
Studies have shown that eating a low-calorie vegetable-based soup before your main meal, helps you consume up to 20% less calories at a meal. Basically the bulk of the soup helps to fill us up so we eat less.
- 2 oz Butter
- 4 oz Onion med. diced
- 1 LB Broccoli or Carrot or Celery or Asparagus or… cleaned and cut into 1 inch chunks
- ½ cup Flour
- 1 quart Chicken stock
- 1 cup ½ & ½
- Salt and pepper
Heat the butter in a heavy soup pot, add the onions and sauté until translucent.
Add vegetables cover and reduce heat to medium-low. Let steam until just tender. If it begins to scorch, add a little stock.
When tender add the flour and cook for 1-2 minutes.
Add the stock and stir to prevent lumps.
Allow to simmer for 10 minutes. Puree carefully, fill the blender 1/3 and drape a towel over the blender lid to prevent splashing.
Add the ½ & ½ return to a simmer, season with salt and pepper.