Creamy vegetable soup #2

Yield: 1 Servings

Measure Ingredient
1 teaspoon Unsalted butter
1 large Leek; chopped
1 medium Baking potatoe; cut 1/2 inch cubes
½ pounds Cauliflower flowerets
3 cups Chicken broth
½ teaspoon Lemon rind; grated
¾ teaspoon Kosher salt; to taste
Fresh ground pepper; to taste
1 teaspoon Olive oil
8 Shiitake mushrooms; stemmed & quartered

1.Melt the butter in an medium saucepan over low heat. Add the leek and sauté until soft, about 5 min. Add the potatoes, cauliflower, chicken broth and lemon rind. Raise heat and simmer until potatoes and cauliflower are tender, about 20 min.

2.Place soup in a blender and puree until smooth. Stir in salt and pepper.

Keep warm. Heat the olive oil in a medium non-stick skillet. Add the mushrooms. Sauté until tender, about 5 min. Ladle the soup into warm bowls and serve.

Copyright credit: 1996 by Betty Rollin © 1996 Lifetime Entertainment Services. All rights reserved.

Recipe by:

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998

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