Course: Soup
Servings: 6
Tags: 2024-09, Dan Original
Cream of Crudités Soup
This soup uses leftover crudités from receptions and meetings.
Add whatever other leftovers you have in the fridge - e.g. a handful of turkey stuffing and some turkey meat.
For the chicken stock you can just use Oxo and you can just use more of that instead of the onion soup mix.
It's also improved with a tablespoon of gochujang.
Ingredients
| 4 tbl | butter |
| 2 or 3 handfuls | crudites |
| 1 | onion |
| 3 tbl | flour |
| 1½ c | milk |
| 1½ c | chicken stock |
| 1 pkg | onion soup mix |
| salt & pepper |
Bust Out
| medium saucepan | |
| julienne blade | |
| Cuisinart |
Steps
- Melt butter in a medium saucepan over medium heat.
- Put the julienne blade in the Cuisinart, chop the crudites and onion.
- Dump into the saucepan and sautée with the lid on, stirring frequently, until everything's soft, maybe 8 minutes.
- Stir in flour and cook while stirring for a minute or so.
- Put the knife in the Cuisinart, pureee about ¾ of the cooked vegetable mix, and put it back in the pan so there's a mix of puree'd and chopped.
- Rinse out the Cuisinart with some of the milk and chicken stock and add it all to the pan and add onion soup mix.
- Think about how much salt you added with the Oxo / onion soup mix, and season with salt & pepper appropriately, perhaps ¼ tsp of each or maybe just pepper.
- Heat to a simmer, stirring frequently and serve.
