could not wait until we made this soup. First of all, we love soup, almost any kind will do. Secondly, a creamy soup always wins in this house. To top it off, including Spring veggies is a bonus. I did leave out the asparagus since Hubby has had an aversion to them, since childhood. Kayte selected this wonderful recipe and it comes from Modern Classics 1, page 18. It called for only salt, pepper and parsley and I think it would benefit from another spice or two. Otherwise, it was delicious.
It amazes me, week after week, how easy it is to make Donna Hay's recipes, yet how good most of them are. This soup took time to chop the vegetables and that is it. The cooking of the soup was thickening the liquid with flour and butter and adding the cheese and vegetables plus spices. In a few minutes, we had our soup.
Prep time is where I find the pressure of cooking even though I find dicing and slicing restful. It is a blessing to have "too much to do" and always be busy with hopefully "good stuff". I usually sit when I chop vegetables so it is a rare moment of kitchen sitting time. It is also thinking time, sometimes about the food but often about other areas of my life. I am not sure if I accomplish more thinking in the shower or at the kitchen table.
Creamy Spring Vegetable Soup is composed of zucchini, peas and broccoli (and asparagus). I used organic vegetable broth, cream and milk. Each called for two cups but I shortchanged the cream and used milk instead. I would say, I used 1 and 1/2 cups of cream and 2 1/2 cups of milk and 2 cups broth.