Creamy Vegetable Bisque
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 cup Vegetable Option
- 1 cup celery, sliced
- ½ cup onion, diced
- 1 can Soup Option, (10½ oz / 298 g)
- 1 soup can milk, or 1¼ cup if using homemade soup
- Seasoning Option
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- carrots, cut into 1 inch julienne strips
- broccoli, cut into bite size pieces
- cauliflower, cut into bite size pieces
- cut asparagus
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of asparagus soup
- condensed cream of shrimp soup
- condensed cream of celery, Shortcut
Seasoning - Use 1 Item
- ⅛ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon dry mustard
- ¼ teaspoon dried thyme
Garnish - Use 1 Item
- Romano cheese, grated
- almonds, slivered, toasted
- fresh parsley, chopped
- lemon, slices
Instructions
- Heat the butter in a 2 quart saucepan, when hot, add the Vegetable Option, celery, and onion. Cook for 5-10 minutes or until the vegetables are tender crisp.
- Stir in Soup Option, milk, and Seasoning Option. Heat through.
- Ladle into bowls, top with Garnish Option. Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
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