Grandma's Recipes

Centro Espacial y Científico Chabot

Centro Espacial y Científico Chabot

Since my baby began to eat solid I have been looking for easy, nutritious recipes and family taste, a task harder than I imagined. With a little help from Aunty Amparo, I discovered the vegetable creams and tell you, my aunt makes the best creams I've tried. Thanks to her, I learned them to do and I tell you that my sweethearts love them.

Today's recipe was made with a mixture of frozen vegetables of broccoli, corn, carrot and green beans. Use frozen vegetables because it is still not easy to access local fresh vegetables in this area as it is not harvest time. You can use fresh or frozen vegetables. Enjoy!

Ingredients
1 tablespoon butter
¼ t onion cut into medium pieces
3 potatoes chopped into medium pieces
2 cups frozen mixed vegetables (I use the mixture of: Broccoli, corn , carrot and green beans)
1 cup broccoli
2 cups chicken stock
1 cup water and salt and cumin to taste

Lily
It's called "The Amate." Apart from its vergeles, Fabiola has a small company that makes jams and other ecological preserves. Here there is jam of mandarin, plum, blackberry, lemon, lime, fig, apple, orange, raspberry, pear ... with or without sugar.

to melt the tablespoon of butter in a high bottom pot and savor the onion over medium heat for about 5 minutes. Then add potatoes, frozen vegetables, and broccoli, stir and add the chicken broth and water. Continue adding a little salt and cumin and cook until the potato softens (about 30 min depending on the stove). After the potato softens, let the soup cool. Finally, liquefy the soup until it has a creamy consistency, adjust the seasoning and warm the soup for a few minutes.