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Cream of Vegetable Soup


3 tablespoons butter
1 small onion, finely diced
2 garlic cloves, smashed
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon dried basil
1/2 cup chicken broth
1-1/2 cups water
1 carrot, finely diced
1/4 cup frozen peas
1 potato, diced
1 pint half-and-half or heavy cream


1. In a 3-quart saucepan on medium heat, melt butter. Add onion, garlic, and corn syrup. Simmer for 1 minute.

2. Add flour, white pepper, salt,basil, chicken broth, water, peas, carrots and potatoes. Bring to a full boil then reduce heat to low. Allow to simmer for 30 minutes occasionally stirring.

Yields: 2 servings

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