Creamy Summer Veggie Soup and Herbed Biscuits

vegsoupbiscsep09

I found this recipe on a website that I discovered through my Menu Plan Monday site. It’s called Meal Planning 101 and I have been really impressed with the selection and variety of recipes there. Many of the menu plans I find quite boring (and I go through all 200+ of them every week for ideas). I’ve already found several recipes I want to try in just a few weeks from MP101, which says something!

You can find the soup recipe here, and the biscuits here. 🙂  I think the soup will be fantastic and I know the biscuits will be, if I can make them correctly.  I have actually never made biscuits before, not even from baking mix.  Sad, isn’t it? 🙂

Soup:

1 cup carrots, peeled and diced
1/2 onion, diced
1 cup green beans, tipped and diced
2 cups baby potatoes,  diced (I used regular reds and just diced them)
1 cup chicken or vegetable stock
*1 tbsp butter
*1 tbsp flour
*1 cup half and half cream
*2 tbsp fresh dill (tube- see below)
3-4 cups milk
1/2 cup leftover chicken (optional)
1/2 cup peas (I used canned)
1/2 cup corn (I used canned)
Salt and pepper
1 tbsp fresh dill, chopped (I used the stuff in a tube.  For some reason, I could only find dill in a one pound portion.  WTF? I couldn’t justify it because I don’t use dill very often.  So the tube it is!)

In a large pot over medium heat, add a tbsp or two of oil and add the carrots and onion. Saute for 2-3 minutes, then add the green beans and potatoes. Continue to soften the vegetables for about 5 minutes. Add the stock to the veggies and turn the heat to medium-low, stir and put a lid on. Simmer and stir occasionally for about 5-8 minutes or until the veggies are tender. Push the veggies to the edge of the pot and add the *butter and *flour to the middle. Stir and let cook for a minute or so just to let the flour cook a bit then slowly stir in the *cream and keep stirring until no lumps remain. Add the *dill and stir through.  Slowly stir in the milk until combined with the rest of the ingredients. Depending on how thick your roux was, you may need only 3 cups of the milk or all 4. Stir in until it reaches your desired consistency. It will thicken up a bit as it cooks. Stir in the peas and corn and let simmer for 5 minutes until heated through. Season well with salt and pepper, and stir in some more fresh dill at the very end. Remove from the heat and serve.

Biscuits:

2 cups flour
4 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup cheddar cheese, grated
3 tbsp fresh herbs (any combination, but I used a combo of dill and rosemary, it’s what I had on hand)
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 425 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine. Add the grated cheese and herbs and stir together well. Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve.

2 comments
  1. I *really* loved this soup. Next time I make it, I will definitely use fresh or frozen peas and corn. I used canned and I think the soup suffered for it.

    The biscuits were good, but I am not sure if it was my technique or the recipe as far as the result being more like a scone than the biscuit. It was tasty, but I was expecting a light and fluffy biscuit. I didn’t notice immediately that there was no butter in the recipe (explains the texture) but I think I would try to adapt a more conventional biscuit recipe. I also think I’d like these biscuits more with something more substantial, like a protein.

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