Cream of Vegetable Soup
Use this basic recipe to make cream of broccoli soup, cream of carrot soup, cream of celery soup, cream of cauliflower soup, etc.
4 cups beef, vegetable, or chicken broth
1 pound (about 4 cups) of vegetable, trimmed and chopped
1/2 cup rice or oatmeal
salt and pepper to taste
1 cup shredded Cheddar cheese, optional
1/4 to 1 cup cream or milk
minced fresh parsley for garnish
Combine the broth, vegetables, rice (or oatmeal) and bring to a boil. Turn down and simmer about 15-20 minutes, until the vegetables are very tender. Puree with an immersion blender or food mill or regular blender (let it cool a bit first for anything other than the immersion blender).
Taste and add salt and pepper as needed. Add the cheese if you're using and stir until melted. Stir in the cream and serve.
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