Basic cream of vegetable soup

Yield: 1 Servings

Measure Ingredient
\N 1 potato -- peeled and diced

3 TB unsalted butter

1 c chopped onion

2 c water or chicken stock

1½ c steamed vegetables, i.e.

: carrots, broccoli -- : spinach, or peas

: Salt and pepper

½ c heavy cream

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad.

Recipe By : TVFN How To Boil Water From: pk[smtp:pik848@...]

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