Soup: creme of vegetable soup - le cellier re

Yield: 6 Servings

Measure Ingredient
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 Clove garlic
1½ teaspoon Sugar, or to taste
Salt and freshly ground pepper to taste
½ cup Heavy cream

Melt butter in large stock pot 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 until 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 seasoning. Return to stock pot, place over medium heat and gradually stir in cream. Heat through but do not boil.

Garnish with parsley.

From Le Cellier Restaurant, Santa Monica, California. Recipe shared by Cate Vanicek

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