I am sad to say I don’t think I ever tried the Timko Cream of Parisian Vegetable Soup Recipe while dining at local Toledo trademark restaurants Soup N’Such or French Quarters. In today’s post, I share how I found the recipe and adjusted it to use my homegrown vegetables.
Timko Cream of Parisian Vegetable Soup Recipe
I am changing it a little because I am using vegetables I have on hand from my home garden in this recipe post today. Recently in the newspaper clipping frozen can be used. My pressure cooker (Instant Pot) used as an electric pot is how I cook the recipe but you can use the stovetop method like Betty Timko did in years past. That is the really cool thing about recipes – you can spin them to work for you making your own creative memories to share with others. I actually think using the pressure cooker will lock in more flavors from the vegetable broth you create for the base of this.
In the photo above you can see I left the carrots in bite-size pieces. Adding fresh chives from my home herb garden really makes this soup POP with flavor. I hope you take advantage of the print option so you can add this recipe to your cookbook!
This is the original recipe I found in many Google searches. Please comment on this post if you know more!
To substitute Margarine all you have to do is use butter or the list below. I had to use this Margarine Substitute to avoid going to the grocery store today. All you do is mix the following:
1/2 cup butter or 1/2 cup shortening plus 1/4 teaspoon salt.
More About The Timko Cream of Parisian Vegetable Soup Recipe
Someone left me a really sweet message on my Betty Salad Recipe that got me searching for this recipe. I am glad I did because it is super easy to make and yummy! Here is a newspaper clipping I found featuring the original recipe.
Printed in the Toledo Blade 1988. I found a few more fun recipes at Google News.
Below are some images I took to show just how easy it is to make this soup. The first time I made Timko Cream of Parisian Vegetable Soup recipe was in summer on an 80*F day. Using the Electric Pressure Cooker kept the kitchen cool.
From My Home Garden
Timko’s Cream of Parisian Soup Recipe
By Bren Haas
Servings: 4 Prep time: 5 mins Cook time: 15-20 mins
Timko Cream of Parisian Vegetable Soup Recipe is a Toledo classic! Back in the day you could enjoy this at local Toledo trademark restaurants Soup N’Such or French Quarters on their buffet. I share how I adjust the recipe to use my homegrown vegetables.
- 16 to 18 ounces frozen vegetables (cauliflower, broccoli, and carrots)
- 2 cups water
- 1/2 cup butter
- 1/2 cup margarine
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 1 cup flour
- 4 chicken bouillon cubes
- 6 cups cold milk
- 1 cup diced, cooked ham
- 1 teaspoon white pepper
- Cook vegetables in water until tender. Drain. Set aside.
- Melt butter and margarine; sauté onions and celery in it until the onions are slightly clear.
- Add flour and stir to blend in. Crush and add chicken bouillon cubes. If needed add some of the vegetable broth from step1.
- Stir in cold milk and stir until thick and smooth. Add ham and season with white pepper and salt to taste.
Recipe Found on BrenHaas.com
It is so much fun sharing old recipes and hearing how they touched lives. I would be honored if you shared your story with me on this post if you ever had this soup or if there are others you enjoy that bring back fond memories.
Happy Soup Creating,