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Creme of Vegetable Soup

Creme of Vegetable Soup

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Prep
15 min.		 Cook
45 min.		 Ready In
60 min.
     6 servings

Nutrition Facts

Serving Size 173g
Amount per Serving
Calories 34681% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 19g 97%
Trans Fat 0.0g
Cholesterol 90mg 30%
Sodium 278mg 12%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 9%
Sugars 5g
Protein 4g
Vitamin A 89% • Vitamin C 37%
Calcium 5% • Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1 1/2quarts chicken broth *
3/4cup butterVideo
3/4cup onion diced
1 1/2cups baking potatoes diced
3/4cup tomato peeled, diced
3/4cup carrot diced
3/4cup green beans
3/4cup broccoli florets coarsely chopped
3/4cup leek minced
3/4cup zucchini minced
1clove garlicVideo
1 1/2teaspoons sugarVideo or to taste
1x salt and black pepper to taste*
1/2cup heavy whipping cream
* Nutrition Facts

Directions

Melt butter in large stockpot over medium heat.

Add onion and sauté 1 to 2 minutes.

Reduce heat to low and add remaining ingredients except stock, cream and parsley.

Cook until vegetables are soft but not brown, about 20-25 minutes.

Add stock and bring to boil over medium high heat.

Reduce heat and simmer about 10 minutes.

Cook slightly.

Transfer to blender of processor in batches and puree to smooth.

Taste and adjust seasonng.

Return to stockpot, place over medium heat and gradually stir in cream.

Heat through but do not boil. Garnish with parsley.

First published: last updated: 2012-03-31

 
 
 
 
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