Are you hankering for the consistency of a canned cream soup without the excess sodium and other mystery ingredients? This formula will result in a thick and creamy soup where you control the fat and salt content.
The kind of soup it becomes depends on what you put in it.
- 1 cup chopped vegetables
- 2 tablespoons olive oil or unsalted butter (optional)
- 4 ounces cooked meat, fish or poultry (optional)
- 1 tablespoon all purpose flour
- 1 cup water
- 1 12-ounce can evaporated milk (fat-free okay)
- salt, pepper, and other herbs and spices of your choice.
- In a soup pot on medium heat, saute the diced vegetables in the olive oil or butter until the vegetables are al dente. If you are not using the oil or butter or if you are using potatoes or other slow-cooking vegetable, add a few tablespoons of water, cover, and steam to finish cooking the vegetables.
Dice the meat (if you are using it) and add to the vegetables.
Mix the water and flour until the lumps are gone. This can be done with a whisk or by shaking the flour and water together in a jar.
Pour the floured water and the evaporated milk into the vegetables and meat. Stir to mix.
Bring to a simmer and turn the heat down to medium low. Continue to simmer slowly, stirring occasionally, for 5 minutes or until the flour has been fully cooked and the soup has thickened.
Taste and adjust the seasoning with salt and pepper and other additions.
- Optionally, whir with an immersion blender to have a smoother soup.
- Diced leeks, potatoes and ham
- Mushrooms, onions, and turkey
- Corn, potatoes, onion, and bacon
- Onions, potatoes, and haddock (can start with raw or even frozen fish)
- Celery, shallots, and cumin (no meat)
- Spinach, roasted garlic, grated parmesan and nutmeg (no meat)