Cream of Parisian Soup
Cream Of Parisian Soup is an moderately easy dinner. Made with 16 to 18 oz. frozen vegetables (cauliflower, broccoli or carrots), 1/2 c. oleo, 1/2 c. chopped celery, 1/2 c. chopped onion and 1 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Cook frozen vegetables in 2 cups water until just tender. Melt oleo and saute celery and onion until slightly clear.
Add 1 cup flour.
Stir until blended.
Crush the 4 bouillon cubes and add to the flour, celery and onion mixture.
Add 6 cups cold milk slowly and stir until thick and smooth.
Add cooked vegetables plus the liquid.
Season to taste.
Makes 3 quarts.
π· Perfect Pairings
Complete your meal with these
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