Quick and Delicious Summer Vegetable Soup
- 500ml / 2.1 cups milk
- 1.25L / 5 cups vegetable broth
- 1.25L / 5 cups water
- 600g / 21.2 oz frozen summer vegetables
- 60g / 2 tablespoons all-purpose flour
- 120ml / 1/2 cup heavy cream
- 15g / 1/2 cup chopped fresh parsley
- 6g / 1 teaspoon salt
- 2g / 1/2 teaspoon black pepper
1. In a large pot, combine 1 liter (4 cups) of vegetable broth, 10 grams (2 teaspoons) of salt, and 250 milliliters (1 cup) of milk.
2. Whisk in 30 grams (2 tablespoons) of flour to prevent lumps from forming.
3. Add 250 milliliters (1 cup) of water to the pot and bring the mixture to a boil over high heat, approximately 230°C (446°F) on a gas stove or 260°C (500°F) on an electric stove.
4. Reduce the heat to medium-low, approximately 180°C (356°F) on a gas stove or 200°C (392°F) on an electric stove, and simmer for 5 minutes.
5. Add 250 grams (1 cup) of frozen summer vegetables to the pot and cook until they are thawed and heated through.
6. Season the mixture with black pepper to taste.
7. Stir in 125 milliliters (1/2 cup) of heavy cream and 15 grams (1 tablespoon) of chopped parsley.
8. Serve the dish hot and enjoy!
- large pot
- whisk
- measuring cups
- measuring spoons
- wooden spoon
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