What’s Cooking in Gail’s Kitchen? The Color of Food: Normandy Vegetable Soup! Take a stroll down a country lane where small-scale growers of local gardens nourish a family farm with adventurous dishes. Simple vegetable consumption combined with milk, butter, and cheese appeals to the taste buds. Perhaps it’s a throwback to our childhood where nothing went to waste. Or maybe it’s the fact that classic veggies are always a good idea. Normandy Vegetable Soup. Put a twist on your next meal-in-a-bowl.
NORMANDY VEGETABLE SOUP
1 sweet onion, chopped
1 teaspoon Herbs de Provence
1 tablespoon olive oil
1/4 cup butter
1/4 cup flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2 cups light cream
2 cups chicken broth
16-ounce bag Normandy vegetables, thawed*
4-6 ounces sharp cheddar cheese, shredded
In a skillet over medium-high heat, add chopped sweet onion, herbs de Provence, and olive oil. Sauté 5 minutes or until soft. Set aside. In a 2-quart pan over medium-low heat, melt butter. Do not scorch. Add flour, sea salt, and pepper. Stir for 2-3 minutes to make a roux. Slowly add light cream, stirring often to remove lumps. Bring to a slow boil. Carefully add chicken broth, onions, Normandy vegetables. Bring mixture back to a boil. Reduce to medium-low and cook for 20 minutes until vegetables are tender. Stir in sharp cheddar cheese until cheese is melted. Ladle into bowls. Serve hot.
*Normandy vegetables are broccoli and cauliflower florets, sliced carrots, zucchini, and yellow squash. Some varieties include a few red pepper bits, green beans, and lima beans.