Cream Of Vegetable Soup Recipe

Ingredients

• Vegetables. . . . . . . . . . . . . . . . . . 250 gms.
• Butter. . . . . . . . . . . . . . . . . . . . . . . 300gms.
• Stock. . . . . . . . . . . . . . . . . . . . . . . . .6 cups.
• Cream. . . . . . . . . . . . . . . . . . . . . . . 10 tsp.
• Parsley (chopped)
• Flour. . . . . . . . . . . . . . . . . . . . . . . . . . 300 gms.
• Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 cups.
• Eggs (yolk). . . . . . . . . . . . . . . . . . .4 No.
• Salt and pepper. . . . . . . . . . . . . to taste

How to make Cream Of Vegetable Soup

1. Suitable vegetables would be cauliflower, asparagus, peas, carrots, potatoes and tomatoes.
2. Prepare the vegetables according to kind.
3. Cook in small amount of salted water until tender.
4. Melt the butter in sauce pan, add the flour and cook to 2-3 minutes, stirring gradually add in the milk.
5. Add stock and bring to boil and add vegetables.
6. Beat the eggs yolk with the cream.
7. Remove the soup from stove and add mixture of cream and eggs yolk.
8. Season to taste, garnished with chopped parsley.