Cream Of The Crop Food

CREAM-OF-THE-CROP VEGGIES

Cream-of-the-Crop Veggies image

Veggies can be a hard get-go for kids. So let them choose from the garden patch and they'll end up eating everything without a scrap left. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

3 quarts water
4 medium carrots, sliced
1-1/2 cups fresh or frozen peas
2 small yellow summer squash, halved and cut into 1/2-inch slices
1 pound fresh wax beans, trimmed and cut into 2-inch pieces
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1/3 cup minced fresh chives
1/3 cup mayonnaise
1/3 cup creme fraiche or sour cream
3 tablespoons thinly sliced fresh basil
4 teaspoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven over high heat, bring water to a boil. Add carrots and peas; cook, uncovered, 3 minutes. Add squash and cook 1 minute longer or until crisp-tender. Remove vegetables and immediately drop into ice water. Drain and pat dry. Repeat with wax and green beans, cooking them separately until crisp-tender, about 3 minutes., Place all vegetables in a large bowl. Sprinkle with chives; toss to combine., In a small bowl, mix the remaining ingredients. Add to vegetables; toss gently to coat. Refrigerate, covered, 3-4 hours or until cold.

Nutrition Facts : Calories 90 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CREAM OF THE CROP CELERY SOUP

Cream of the Crop Celery Soup image

Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!

Provided by Sharon123

Categories Potato

Time 35m

Yield 5 cups

Number Of Ingredients 12

Ingredients

1/4 cup sliced green onion
1/4 cup chopped onion
1 1/2 cups chopped celery & leaves
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
1 1/2 cups water
1 cup chicken broth
1 medium potato, peeled and diced (1 cup)
4 1/2 ounces brie cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch dried marjoram

Steps:

Saute onons and celery in butter in a Dutch oven until tender.
Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
Pour half of soup mixture into container of an electric blender; process until smooth.
Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
Yield: 5 cups.

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