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Cream Soup

A base cream soup recipe with variations for Broccoli Cream Soup and Split Pea Soup
Print Recipe
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup margarine or butter
  • 3 tbsp flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 cup milk
  • chicken broth amount unclear

Method
 

  1. 1. In a medium saucepan saute onion and celery in margarine until tender.
  2. 2. Stir in flour, salt, pepper. Cook 1 min. stirring constantly until smooth and bubbly.
  3. 3. Gradually stir in chicken broth and milk.
  4. 4. Cook until slightly thickened, stir constantly. Do not boil.

Notes

30 min - Broccoli Cream Soup variation: Add 2 cups Green Giant frozen broccoli (cooked & drained), 2 tsp lemon juice, 1/4 tsp garlic powder - pour into cream soup. Split Pea Soup variation also included with ingredients: 2 pkg dry split peas, 12 cups water, 2 chicken flavor bouillon cubes or 2 teaspoons instant chicken bouillon, 1/2 tsp oregano leaves, 1 cup finely chopped onions, 1/4 to 1/2 tsp pepper, 1/3 tsp garlic powder, 1 lb ham shank, 1 bay leaf, 1 1/2 cups thinly sliced carrots, 1 cup celery. Instructions: Wash peas in 5qt pan, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shanks and bay leaf. Reduce heat, simmer uncovered for 1 1/2 hrs. Remove ham for soup, cut into little pieces, put back in soup. Stir in carrots, celery, simmer uncovered for 1 1/2 hrs.

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