Creme of vegetable soup

Yield: 6 Servings

Measure Ingredient
1½ \N Quarts chicken stock
¾ cup (1-1/2 sticks) butter
¾ cup Diced onion
1½ cup Diced potato
¾ cup Peeled diced tomato
¾ cup Diced carrot
¾ cup Green beans
¾ cup Broccoli, coarsely chopped
¾ cup Minced leek
¾ cup Minced zucchini
1 \N Clove garlice
1½ teaspoon Sugar, or to taste
\N \N Sald and freshly ground pepper to taste
½ cup Heavy cream

Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti 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.

(Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.)

SOURCE: Source Le Cellier Restaurant, Santa Montica, California.

Similar recipes