WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
VEGETABLE CREAM
Make and share this Vegetable Cream recipe from Food.com.
Provided by Paulina_Guzman
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
- Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
- Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
- Enjoy!
Nutrition Facts : Calories 222.5, Fat 10.6, SaturatedFat 5.8, Cholesterol 34.6, Sodium 609, Carbohydrate 24.5, Fiber 3.8, Sugar 7.2, Protein 10.3
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
ROASTED VEGETABLE SPREAD
Provided by Alton Brown
Categories appetizer
Time 1h
Yield 1 3/4 cups spread
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
- Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
- Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
BASIC CREAM OF VEGETABLE SOUP
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.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
VEGETABLE CREAM CHEESE
Steps:
- Combine vegetables and cheese in food processor. Puree until smooth. As an alternative, soften cheese in microwave for 30 seconds and stir in vegetables.
VEGETABLE CREAM CHEESE
Adapted from a recipe off Recipelink chat room, this is great on bagels, toast, crackers,or even to fill an omelet!
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
- Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.
Nutrition Facts : Calories 788, Fat 77.9, SaturatedFat 43.9, Cholesterol 249.9, Sodium 754.2, Carbohydrate 11.8, Fiber 0.8, Sugar 8.4, Protein 13.8
FRESH VEGETABLE PIZZA
This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!
Provided by Rachel
Categories Lunch/Snacks
Time 30m
Yield 1 large pan
Number Of Ingredients 6
Steps:
- Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
- Bake as directed on the package being sure it doesn't burn or get too crispy.
- Chill.
- Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
- Spread over the completely cooled crust.
- Sprinkle with the vegetables and press down slightly.
- Sprinkle cheese over top of vegetables, cut into squares and enjoy!
SIMPLE VEGETABLE-CREAM CHEESE PIZZA
Enjoy a veggie pizza night with this Simple Vegetable-Cream Cheese Pizza. Sprouts, red onions & crushed pepper make this cream cheese pizza one to remember.
Provided by My Food and Family
Categories New Recipes & Featured Content
Time 28m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ยบF.
- Spread cream cheese onto pizza crust.
- Sprinkle with mozzarella, Brussels sprouts and red onions.
- Bake for 12 to 18 min. or until cheese is golden and crust is crunchy.
- Drizzle with olive oil and sprinkle with crushed red pepper.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
MEDITERRANEAN VEGETABLES IN A CREAMY WHITE WINE SAUCE
This versatile dish is elegant and tastes sophisticated. Of course you can vary the vegetables- this is just what I usually have on hand. I like lots of sauce with this dish, but if you prefer less, you could reduce the white wine and cream slightly. For a vegetarian version, simply use a vegetable stock cube instead of a chicken one.
Provided by Shuzbud
Categories Onions
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, warm up the olive oil.
- Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
- Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
- Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
- Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
- Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
- Serve over pasta, rice, baked potatoes, chicken or as a side dish.
Nutrition Facts : Calories 468.8, Fat 36.4, SaturatedFat 15.8, Cholesterol 81.8, Sodium 620.3, Carbohydrate 23.6, Fiber 5.5, Sugar 11, Protein 6.6
CREAMY VEGGIE RISOTTO
Disguise vegetables and make this healthy veggie risotto for kids
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Starter, Supper, Vegetable
Time 40m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 9
Steps:
- Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
- Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
- Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.
Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.28 milligram of sodium
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