Creamy Vegetable Soup with Lee Kum Kee Premium Oyster Flavored Sauce
What You Will Need
Ingredients
- 110 g Carrot, cut into small pieces
- 230 g butternut squash, peeled, cut into pcs
- 110 g heavy cream
- 110 g half and half
- 2 Tbsp. flour
- 2 cups water
- 56 g onion
- 110 g leek, cut into small pieces
- 2 cloves angled luffa, minced
- 2 Tbsp. Butter
Marinade
- 6 Tbsp. Lee Kum Kee Premium 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.
-
Stir garlic, onion, leek, carrots and squash. Cook mixture for 3 minutes.
-
Add water, thyme, Oyster Sauce and parsley. Cook mixture until vegetables are tender. Cool for 10 minutes.
-
Transfer mixture into a blender. Process until mixture is smooth.
-
Return mixture into the sauce pan. Add heavy cream and half and half.
-
Cook mixture until heated through. Season with salt and pepper.
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