SOUR CREAM VEGETABLE SOUP RECIPES

Steps:

• {"@type": "HowToStep","text": "Heat the oil in large Dutch oven over medium heat. Add the onions and gingerroot. Cook and stir for 2 minutes. " }
• {"@type": "HowToStep","text": "Add all of the remaining ingredients except for the sour cream and parsley. Bring to a boil. Cover and reduce the heat. Simmer for 30 to 35 minutes or until the carrots are very tender. " }
• {"@type": "HowToStep","text": "Carefully blend the soup in batches in a blender and return to the Dutch oven or use an immersion blender to blend the soup in the pot. Stir in 1 cup of the sour cream. " }
• {"@type": "HowToStep","text": "Dollop each serving with the remaining sour cream and garnish with parsley sprig." }

Steps:

• In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.