Vegetable Cream Soup

Ingredients:-

• 2 tbsp butter
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup chopped celery
• 1 tbsp minced garlic
• 3 tbsp all-purpose flour
• 1 1/2 cup chicken broth/stock
• 1 bay leaf
• 1/4 cup heavy cream
• 1/2 cup Parmesan Cheese
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Salt and pepper to taste

In a sauté pan melt the butter and sauté celery with garlic for 3-4 minutes and then add the remaining vegetables and stir fry for 4-5 minutes until they become tender. Stir in the flour 1 tbsp at a time and cook for 2-3 minutes. Add the chicken stock/broth and bring it to boil. Add the bay leaf and allow to simmer for 25-30 minutes. Remove the bay leaf and switch off the heat. Add the cream and gradually add cheese, 1 handful at a time, and stir slowly for it to melt. Add the Worcestershire sauce and hot sauce. Add salt and pepper to taste. 

Serves: 2

Sides: Herb Parmesan Vinaigrette Salad