Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large saucepan, heat 3 tablespoons vegetable oil. Add broccoli and carrots; sauté until tender. Remove vegetables; set aside. Add remainign oil, leeks, flour and garlic; sauté until leeks are limp and flour is lightly browned, about 2 minutes, stirring constantly. Whisk in evaporated milk and stock. Continue to cook, whisking constantly until flour has dissolved and mixture is smooth. Do not bring mixture to a boil. Reduce heat to low. Add cooked vegetables along with any juices, garlic salt, nutmeg and pepper. Simmer 5 minutes longer, being careful no to bring soup to a boil. Remove pan from heat, stir in parsley. Let soup stand 5 minutes before serving. Salt to taste.
