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CREAM OF VEGETABLE SOUP 3/4 c. butter (1 1/2 sticks) 3/4 c. diced onion 1 1/2 c. diced potato 3/4 c. peeled diced tomato 3/4 c. diced carrot 3/4 c. diced green beans 3/4 c. coarsely chopped broccoli 3/4 c. minced leek 3/4 c. minced zucchini 1 garlic clove, minced 1 1/2 tsp. sugar to taste salt and freshly ground pepper 6 c. chicken stock 1/2 c. whipping cream chopped parsley (garnish) Melt butter in large stockpot over medium high heat. Add onion and saute 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook until vegetables are soft, not browned, about 20 to 25 minutes. Add stock, bring to boil over medium-high heat. Reduce heat, simmer about 10 minutes. Cool slightly. Puree in blender or processor in small batches. Return to stockpot, place over medium heat, gradually stir in cream. Do not boil. Garnish each serving with chopped parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |