Summer Soup Foodservice Recipe
This Summer Soup recipe comes straight from the garden. Combine fresh vegetables with vegetable stock made from Cook’s Delight® Vegetable Soup Base for rich vegetable flavor. Vegetable soup base is available on Amazon in individual quantities.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|6||Lunch||Gluten Free, Vegetarian||Cook’s Delight® Low Sodium Supreme Vegetable Soup Base VG-840|
- 1 cup chopped onion
- 4 Tbsp butter or margarine
- 4 Tbsp flour
- 4 cups cucumbers - peeled and seeded
- 1/2 cup minced green pepper
- 4 cups fresh tomatoes (peeled - seeded and chopped)
- 1/4 tsp white pepper
- 5 cups vegetable stock (mix 5 tsp Cook’s Delight® Vegetable Soup Base with 5 cups boiling water)
- 2 ripe avocados - peeled and finely diced
- 1 cup heavy cream
Cook’s Delight® Supreme Low Sodium Vegetable Soup Base
Cook’s Delight® Organic Vegetable Soup Base
In a 6 quart pan, melt the butter or margarine and add chopped onion.
Saute onion for 3-4 minutes, add the flour and mix well.
Add cucumbers, green pepper, tomatoes and pepper, stirring briskly.
Stir in the Cook’s Delight® Chicken Stock and simmer for 30 minutes.
Cool, then puree in a blender 1/4 at a time.
Chill, if it is to be served cold. If it is served hot, return to the stove and heat thoroughly.
Season to taste.
Peel and dice the avocados finely and add to soup, stirring briskly.
Stir in cream.
Soup should be served very cold or very hot.
Video Directions for Making Vegetable Stock
Watch how easy it is to make 8 oz of soup stock for pennies per serving!
To make 5 cups of organic vegetable stock combine 5 tsp Cook’s Delight® Organic Vegetable stock base with 5 cups of boiling water.
Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.