The Roof Cream of Vegetable Soup
Makes 8 servings
Ingredients:
2 small yellow onions, diced
4 carrots, diced
4 celery stalks, diced
1 red bell pepper, diced
1 zucchini squash, diced
1 small yellow squash
1 Quart heavy cream
1/2 gallon whole milk
1/2 cup cheese
3/4 cup flour for roux
3/4 cup butter for roux
3/4 cup European dry unsalted butter
salt and white peppers to taste
Prepare a roux by slowly dissolving flour into melted butter. Keep on warm temperature to be added as a thickening agent to the soup.
Saute the carrots in melted dry butter, adding the celery and onions as the carrots soften. Add heavy cream and bring to boil. Add the milk, thoroughly stirring, and bring to boil, and then add the shredded cheese. Slowly add the roux until the it thickens the soup enough that it will cover the back of a spoon. Season with salt and white peppers.
-The Lion House Pantry-
Pedro Mauricio, Executive Chef
For more information call (801) 539-3170