1 1/2 cup Fine chop cooked vegetables
3 1/2 cup Fat-free chicken broth
1/4 cup All-purpose flour
2 tbsp Melted margarine
Salt to taste
Sprinkle of pepper, optional
Directions
Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.
Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.
Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.
OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.
1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: May be used as written.
Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93
Suggestions: Experiment with herbs or spices. A big fancy hotel is
serving Ginger Carrot Soup....maybe try 1/4 tsp to start.
Servings: 4 servings
Cream Of Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Soups/Stews; Diabetic; Crockpot; Low-Fat/Cal
The History of Recipes
Food historians have proved the existence of recipes back into antiquity, at least as far into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves to more modern times there are some recipe books which were published in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is served today, but rather accounts of the types of meals enjoyed by the upper classes of those days. Over the next few centuries, the powerful families of Europe competed to offer the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Cream Of Vegetable Soup recipe.
