Summer Vegetable Soup

Oxmoor House
about 2 1/8 quarts


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3 cups water
1 cup peeled, diced potatoes
1 cup sliced carrots
2 1/2 teaspoons salt
1 (16-ounce) package frozen green peas
1 cup fresh cauliflower flowerets
1/4 pound fresh broccoli flowerets
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon white pepper
Chopped fresh parsley


Combine water, potatoes, carrots, and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in peas, cauliflower, and broccoli; cover and simmer an additional 10 minutes or until vegetables are tender.

Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Gradually add vegetables and cooking liquid to white sauce, stirring well. Continue to cook, uncovered, over medium heat until thoroughly heated.

Ladle soup into individual bowls; sprinkle each with parsley. Serve warm.

Created date

February 2010