Creamy Vegetable Soup
The blend of two best soups - creamy potato soup and an abundance of carrots, peas, and cauliflower.
Servings: 4
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 garlic cloves minced
- 2 celery stalks sliced
- 2 carrots sliced
- 130 grams peas (1 cup; 4.6 oz) if using frozen, not thawed
- 250 grams cauliflower florets (8.8 oz)
- 300 g potatoes (600 lb) 4-5 small potatoes, diced
- 750 milliliter vegetable/chicken stock (3 cups; 25.4 fl oz)
- 500 milliliter milk (2 cups; 17 fl oz)
- 1 bay leave
- 30 grams all-purpose flour (1/4 cup, 1 oz)
- 125 grams sour cream (1/2 cup, 4.2 oz)
- 2 tablespoons chopped parsley leaves
- salt and pepper
Instructions
- In a large stockpot melt butter over medium heat.
- Add onion and saute for 3 minutes, add carrots and celery stalks.
- String frequently, saute for 8-10 minutes, until softened.
- Add minced garlic and flour, stirring constantly cook for 1-2 minutes.
- Pour stock and milk, add diced potatoes, cauliflower and bay leave.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes or until potatoes are soft.
- Add peas and cook for 3.4 minutes longer.
- Remove bay leave.
- Pour sour cream, add parsley, season with salt and pepper.
- Garnish with grated cheese and crumbled cooked bacon.
- Serve warm.
Notes
***In Croatia, we are using grams and milliliters. Every recipe has a measuring in grams (milliliter), cups and ounces. I own cups and spoons measuring tools and I try to be exact when I convert weight into volume (cups), but there is a slight possibility of deviation from the exact amount. Due to differences in measurement, I recommend that you use a kitchen scale if you have one.
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