creme of vegetable soup

Name: Creme Of Vegetable Soup
Ingredients: 1/2 quart(s) chicken stock; 3/4 cup(s) butter; 3/4 cup(s) onions, diced; 1/2 cup(s) potatoes, diced; 3/4 cup(s) tomatoes, peeled and diced; 3/4 cup(s) diced carrots; 3/4 cup(s) green beans; 3/4 cup(s) broccoli, chopped; 3/4 cup(s) minced leek; 3/4 cup(s) minced zucchini; 1 - garlic clove; 1/2 teaspoon(s) sugar; - salt and pepper to taste; 1/2 cup(s) heavy cream

(1 RATING)

40 Pinches

Norma Baron

Alton, IL

Updated on Jan 7, 2010

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Ingredients

1/2 quart chicken stock
3/4 cup butter
3/4 cup onions, diced
1/2 cup potatoes, diced
3/4 cup tomatoes, peeled and diced
3/4 cup diced carrots
3/4 cup green beans
3/4 cup broccoli, chopped
3/4 cup minced leek
3/4 cup minced zucchini
1 - garlic clove
1/2 teaspoon sugar
- salt and pepper to taste
1/2 cup heavy cream

How To Make creme of vegetable soup

Step 1

Servings: 6 Melt butter in large stockpot over medium heat.

Step 2

Add onion and saute\\\' 1 to 2 minutes.
Step 3

Reduce heat to low and add remaining ingredients except stock, cream and parsley.
Step 4

Cook unti vegetables are soft but not brown, about 20-25 minutes.
Step 5

Add stock and bring to boil over medium high heat.
Step 6

Reduce heat and simmer about 10 minutes.
Step 7

Cook slightly.
Step 8

Transfer to blender of processor in batches and puree to smooth.
Step 9

Taste and adjust seasonng.
Step 10

Return to stockpot, place over medium heat and gradually stir in cream.
Step 11

Heat through but do not boil. Garnish with parsley.
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