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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

As with any soup you can use more or less vegetables or even different ones. This soup can be served chunky or pureed.
Yields 8 cups / 2 L

• 2 cups / 500 ml potatoes (diced)
• 1 cup / 250 ml onion (chopped)
• 1 cup / 250 ml carrots (thinly sliced)
• 1/2 cup / 125 ml celery (minced)
• 1 cup / 250 ml water

Cook together for 5 minutes.

• 2 cups / 500 ml broccoli (chopped)
Add and continue to cook an additional 5-10 minutes.

• 3 cups / 750 ml milk
• 2 chicken or vegetable bouillon cubes
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste

Add  and heat to boiling.

• 1 cup / 250 ml milk
• 1/3 cup / 75 ml flour

Blend until smooth in a small bowl. Stir into the soup and cook just until thickened. Turn off heat.

• 1 cup / 250 ml Swiss or sharp cheddar cheese (shredded).
Add and stir until melted.

Broccoli-cauliflower variation: Replace the carrots and celery with chopped cauliflower.

Esther Shank, Harrisonburq, Virginia; Becky Gepford, Aurora, Oregon; Tamara Brubaker, Mount Joy, Pennsylvania



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