Jan 27, 2007
I love how this recipe turned out! I did make quite a few changes right from the get-go, though.
First, I used about twelve cups of florets, three celery stalks, two grated carrots, and one onion. I cooked the veggies at medium heat for ten minutes, using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks, since I like having something to chew. I also tripled the roux, in order to have a creamier soup. In the roux, I used a small can of evaporated milk, also for a creamier soup. Once the soup was in the final stages of simmering, I added about half a cup of shredded mozzarella and a half a cup of grated parmesan.
It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves.
—Jeanne Cupertino
