A few weeks ago, I heard a friend talking about Cream of Parisian soup. I’d honestly never heard about it, but it sounded really good–a cream-based soup with broccoli, cauliflower, carrots, and ham. So I looked up a recipe online to make it myself. It really does taste very good. Not quite so creamy as broccoli cheddar soup (though I’ve never made that at home, either).
Here’s the recipe I found from food.com: Cream of Parisian Vegetable Soup.
- 2 (16 ounce) bags frozen broccoli carrots cauliflower mix
- 1 cup butter
- 1 cup flour
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery (optional)
- 1 tablespoon chicken base or 4 crushed chicken bouillon cubes
- 6 cups milk
- 1 cup diced cooked ham
- Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
- In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
- Add flour and blend well.
- Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
- Cook until thickened.
- Add ham and salt and pepper to taste.
The original site says there’s about 430 calories per serving. But, based on the ingredients I used and splitting it into 10 servings, my batch is only 280 calories. Now all I need is a loaf of some fresh-baked bread to go with it…