My eighty-fifth recipe with the Wednesday with Donna Hay group is Creamy Spring Vegetable Soup, was chosen by me, and is found in Donna Hay's cookbook Modern Classics 1 on page 18 or online here.
The ingredient list: butter, flour, milk, vegetable stock, cream, broccoli florets, zucchini, peas, asparagus, parmesan cheese, parsley, salt, and pepper.
It's no secret I love soup. Left to my own devices, I would have soup or salad every single day and skip everything else...I grew up eating a lot of soup and I have always loved it. There are endless varieties of soup and this recipe is a very good one. Using spring veggies and cooking them just long enough to take the rawness out is delicious.
I made it two ways, I used her recipe as written for the first way (and I wouldn't change a thing about that recipe to enjoy this version over and over) and because I had veggies left over, I made it the second way to leave out the butter, cream, and milk, used olive oil for the butter and just the stock to replace the milk and cream measurements, just to make it a little more calorie-friendly. The second way was also delicious: two for the price of one!
If you like these vegetables (and you could sub in others as well) and want a fast, fresh, and easy lunch, this is the way to go, it's absolutely delicious. Note: DH recipes don't specify the amounts for salt and pepper so that you can season as you like, I like pepper so I did add a nice amount of pepper to this by tasting along the way until I got it just right for me. I think I will use dill sometime as well, I'm eager to make it again.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Next week is Margaret's choice, Blueberry, Oat, and Yoghurt Muffins, found online here. Join us and leave a link to your post, no commitment required.