Creme of Vegetable Soup
Submitted by Dydan
Silky pureed vegetable soup packed with broccoli, potatoes, carrots, leeks, and zucchini, finished with a pour of cream. Comfort in a bowl for chilly nights.
YIELD
6 servingsPREP
30 minCOOK
40 minREADY
70 minThis is the kind of soup that cleans out the vegetable drawer and turns it into something gorgeous.
Potatoes, broccoli, carrots, leeks, zucchini, green beans, and tomatoes all get softened in butter, simmered in chicken broth, and blended until velvety smooth.
A generous stir of heavy cream at the end brings it all together into pure comfort.
It feeds six and freezes well before the cream is added, so double the batch if you’re smart about it.
Kitchen Tips
- Dice all the vegetables to a similar size so they cook evenly and blend smoothly
- Puree in batches and leave the blender lid slightly cracked to vent steam, or it will blow
- Add the cream off the heat and warm gently; boiling will cause it to break and turn grainy
- For a lighter version, swap half the cream for whole milk or skip it entirely for a clean veggie broth soup
Ingredients
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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