Authentic Asian Sauces
Creamy Vegetable Soup
What You Will Need
Ingredients
- 110g Carrot, cut into small pieces
- 226g Butternut squash, peeled, cut into pcs
- 110g Double cream
- 2 tbsp Flour
- 2 cups Water
- 56g Onion
- 113g Leek, cut into small pieces
- 2 Zucchini, minced
- 2 tbsp Butter
Seasoning
- 6 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 pinch Salt and pepper
- 1 tsp Parsely, chopped
- 1 tsp Thyme, dried
Made with
Lee Kum Kee products
How to make it
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In a medium sized pan, heat butter and flour on medium heat. Stir well and cook until golden brown.
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Stir garlic, onion, leek, carrots and squash. Cook mixture for 3 minutes.
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Add water, thyme, Oyster Sauce and parsley. Cook mixture until vegetables are tender. Cool for 10 minutes.
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Transfer mixture into a blender. Process until mixture is smooth.
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Return mixture into the sauce pan. Add heavy cream and half and half.
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Cook mixture until heated through. Season with salt and pepper.