recipe series : cream soup

Cream Soup
Serves 1
1/4 cup water 50 mL
2 tbsp celery, diced 25 mL
1 tbsp onion, finely chopped 15 mL
1 tsp chicken broth base 5 mL
1/3 cup skim milk powder 75 mL
2 tsp flour 10 mL
salt and pepper to taste
1/2 cup stock (or water) 125 mL
Simmer celery and onion in 1/4 cup (50 mL) water for 2-3 minutes.
Combine the chicken broth, skim milk powder, flour and seasonings. Sprinkle this mixture over the 1/2 cup
(125 mL) stock or water and beat it until smooth. Add to the celery and onions.
Cook at medium heat until mixture thickens.
Cream Soup Variations:
To basic cream soup recipe add:
Chicken _ 1/4 cup (50 mL) cooked chicken and a pinch of thyme.
Corn _ 1/4 cup (50 mL) creamed corn, 1/2 tbsp (7 mL) chopped chives and parsley; a dash of pepper.
Tomato _ 1/4 cup (50 mL) canned chopped tomatoes and a pinch of sugar. Stir the cold tomatoes into the hot
sauce; heat just to serving temperature.
Carrot _ 1/4 cup (50 mL) mashed carrot and a dash of ginger.
Vegetable _ add 1/4 cup (50 mL) cooked minced or mashed vegetable such as mushroom, broccoli, peas,
asparagus, potato or any combination of these.
Suggestion for completing the meal: cheese, whole wheat crackers and peaches.