Chunky Vegetable Soup

Recipe Ingredients

1 1/2 cups	355ml	Water
4		Green onions
3		Asparagus spears
1		Zucchini - quartered (medium) lengthwise
1		Broccoli stalk - peeled & quartered
		Lengthwise
1 cup	237ml	Milk - approximate
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
1		Celery stalk - finely chopped
2 tablespoons	30ml	Flour - all purpose
		Salt and freshly ground pepper
		Cilantro sprigs - optional

Recipe Instructions

Bring 1-1/2 cups water to boil in base of steamer. Place green onions, asparagus, zucchini and broccoli on steamer rack. Cover and cook until vegetables are just tender, about 5 minutes. Transfer vegetables to plate and cool. Reserve steaming water. Add enough milk to reserved steaming water to measure 2 cups liquid. Dice vegetables and then set aside.

Melt butter in heavy large skillet or Dutch oven over medium-low heat. Add onion and celery and cook until tender, stirring occasionally.

Meanwhile, bring milk mixture to simmer. Stir into skillet.

Bring to boil, stirring constantly. Add diced vegetables to soup and heat through. Season with salt and pepper. Garnish with cilantro and serve.

Bon Appetit, May, 1988.

Source:
Pat Baird

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