GARDEN CREAM SOUP

GARDEN CREAM SOUP   

This is comfort food.  A big bowl of this will turn any bad day around. 


INGREDIENTS:

7 to 8 cups of Chicken stock or broth. (ABOUT)
10 grape tomatoes
1/2lb of okra
2 Carrots
1 cup or green beans
1 Yellow squash.
2 cups of lose packed Kale.
A hand full of snow peas.
2 oz of butter. That is a half of a stick of butter.
1/2 of a cup of flour. 

METHOD OF PREPARATION:

FIRST: Making the CREAM SOUP.
Cut butter in to small chunks and melt on low. Watch it so it does not burn. When all the butter has melted turn off the burner, lift the pan off the burner and swish it around.  This is to make sure the butter does not burn.

On another burner heat up the stock or broth.

Back to the pot with the melted butter.
NOTE: Keep your eyes on the consitency of the mixture as you make this. 
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet.  If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.

NOTE: OKAY This is the part where you got to trust yourself, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it.  All you have to do is keep whisking until it look like mash potatoes.  :)

CAUTION: THIS WILL SPIT AND SPATTER AS YOU ADD THE FIRST LADLE OF BROTH.

FOURTH: Turn up the heat to Medium.
Now add two ladles to the butter  flour mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes.  When it looks like creamy mash potatoes, add to more ladle full.  Whisk, whisk ,whisk and be careful.  Keep whisking until it has the consistency of creamy mash potatoes.  Then add your soup again.

When you are finished adding the amount of soup you want keep the burner low.
Now like I said above you are in control of your cream soup.  The more broth you add the less creamy it with be, the less the thicker the cream soup with be.  Find your happy medium.  

SECOND: 

Clean the veggies.  Cut the stems off the okra, take the strings off the peas, dice the carrots into small chunckes, Shred the kale, Cut up the yellow squash into bite size chucks. Cut up the string beans.  
Add every thing to the cream soup except for the squash and the snow peas.  Set the squash aside.  Turn the stove top to medium with lid on and stir the soup occasionally. Turn to low and leave the lid on, when the carrots are almost cooked and almost not crunchy add the squash. When the carrots are soft the soup is done.  Now add the snow peas to each bowl uncooked.  The hot soup will cook them just right.

You can sever this over rice or noodles or have it by it self. 

mmmmmmm