Creme of Vegetable Soup
Yield
6 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | quarts | chicken broth |
*
|
| ¾ | cup | butter |
|
| ¾ | cup |
onions
diced |
|
| 1 ½ | cups |
potatoes
diced |
|
| ¾ | cup |
tomatoes
diced, peeled |
|
| ¾ | cup |
carrots
diced |
|
| ¾ | cup | green beans |
|
| ¾ | cup |
broccoli florets
coarsely chopped |
|
| ¾ | cup |
leeks
minced |
|
| ¾ | cup |
zucchini
minced |
|
| 1 | clove | garlic |
|
| 1 ½ | teaspoons |
sugar
or to taste |
|
|
salt and black pepper
freshly ground, to taste |
*
|
||
| ½ | cup | heavy whipping cream |
|
Trans-fat Free
Directions
Melt butter in large stock pot 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 to 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 purée to smooth.
Taste and adjust seasoning.
Return to stock pot, place over medium heat and gradually stir in cream.
Heat through but do not boil. Garnish with parsley.
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