The Farmers Market at the X

The Farmers Market at the X

Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA

Sponsored by
Concerned Citizens
for Springfield

Funded by the

and Private
Contributors.

creamed vegetable soup

Don’t use eggplant, or green beans, but almost anything else goes. Remember that you don’t have to be
exact when making soup. If you like onions, use a lot of them; if you aren’t fond of them, use less. You can
add milk or cream to these, or if you want them without that’s also fine.

If you can make your own chicken or beef stock, that is best. Otherwise use a good canned broth like
College Inn, (don’t use their low fat (they’re really all low-fat) because it has no taste) or a good bullion cube
like Knorr. You can use a good vegetable broth of bullion cube also if you want this vegetarian.

If you want your soup thicker, cook some peeled potatoes with your vegetables. Puree everything together
and it will be thicker.

INGREDIENTS: onions, butter or vegetable oil, vegetable of your choice, cut up, chicken/beef/vegetable
broth, cream or evaporated skim milk, herbs or spices of your choice. Italian seasonings go well with
tomatoes, marjoram or dill with summer squash, curry with many things. Salt and pepper.

Saute onions in butter or oil until soft. Add vegetables and broth, cook until soft. Cool. Put into blender and
puree until smooth. Pour back into pan and add herbs or spices and milk or cream. If you must use skim
milk use only the evaporated kind since it does give the soup some body. Check your seasonings.

Many soups like this such as summer squash, zucchini, tomato, cucumber can be eaten cold as well as
warm. All soup benefits from sitting awhile before being eaten.