by Janine Brannock
So the one dish my husband and I have not been able to screw up is soups! So of course, that is what I am going to post about!
We all know dutch oven starts off with disgustingly gross weather so this soup will definitely warm your belly, toes and soul. I found the recipe off of justdutchovenrecipes.com. They have the best recipes that are easy to understand and not too complicated.
2 c Water
4 c Chopped raw fresh broccoli1 c Chopped celery1 c Chopped carrots1/2 c Chopped onion6 T Butter or margarine6 T All-purpose flour3 c Chicken broth2 c Milk1 T Minced fresh parsley1 t Onion salt1/2 t Garlic powder1/2 t Salt
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for one minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serves 6-8 (2 quarts).
stole this pic off the internet.
VOILA! YOU ARE A DUTCH OVEN MASTA' IF YOU SUCCESSFULLY MADE THIS! A+ A+ A+
This soup ended up being really yummy! I would recommend a couple of things though - to save time, boil the vegetables beforehand in the kitchen. It just takes a long time and you lose a lot of heat putting the vegetables in and out of the oven. Also, don't forget to sautee the onion in butter. I forgot the butter the day I cooked this so I used oil instead. It tasted fine, but it was definitely too oily.
ReplyDelete