German Cream Of Vegetable Soup Recipes

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

Steps:

• Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
• Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
• Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
• VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
• Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
• Serve with delicious fresh bread.

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

Steps:

• Cut away the thick stem base of the cauliflower and trim the florets from the head. Wash the cauliflower under cold water and chop it into 1-inch pieces.
• In a 3-quart pot set over medium-high heat, melt the butter, then add the bacon and onion and cook until the onion is translucent, about 3 minutes. Add the flour and cook for 2 minutes. Whisk in the stock and 1 cup of water and bring to a boil. Add the cauliflower and turn the heat to medium-low. Simmer until the cauliflower is tender, about 20 minutes. Remove from the heat and allow the soup to cool for about 10 minutes.
• Puree half of the soup in a food processor or blender. Return the puree to the pot and add the milk, salt, white pepper, and nutmeg. Return to a simmer over medium heat, them remove from the heat.
• Beat the egg yolks in a heat-proof bowl. Ladle a cup of the hot soup into the yolks while whisking to temper the egg yolks. Repeat with another cup of the hot soup, then quickly stir the egg mixture back into the soup and stir for about 1 minute. Do not boil the soup or the eggs will curdle. Add the lemon juice, taste and adjust the seasonings, if necessary. Add the cayenne pepper and garnish with minced parsley or chives. Serve hot.
• The soup can be made 1 day in advance to the point of adding the eggs. Reheat the soup over medium heat and continue with the recipe.