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La Belle Cuisine - More Soup Recipes

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Cream of Vegetable Soup



Stonewall Kitchen, LLC

"Of soup and love, the first is best."
~ Spanish Proverb

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 Vegetable Garden
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Kruse-Kolk, Alie
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Cream of Vegetable Soup
Le Cellier - Santa Monica, CA
Bon Appetit October 1980

3/4 cup (1 1/2 sticks) butter
3/4 cup diced onion
1 1/2 cups diced potato
3/4 cup peeled, diced tomato
3/4 cup diced carrot
3/4 cup diced green beans
3/4 cup coarsely chopped broccoli
3/4 cup minced leek
3/4 cup minced zucchini
1 garlic clove, minced
1 1/2 teaspoons sugar, or to taste
Salt and freshly ground pepper
1 1/2 quarts (6 cups) chicken stock
1/2 cup whipping cream
Chopped parsley (garnish)

Melt butter in large stockpot over medium-high heat. Add onion and sauté 1
to 2 minutes. Reduce heat to low and add the potato, tomato, carrot, green
beans, broccoli, leek, zucchini, garlic, sugar, salt and pepper. Cook until the
vegetables are soft but not browned, about 20 to 25 minutes. Add stock and
bring to boil over medium-high heat. Reduce heat and simmer about 10 minutes. Let cool slightly.
Transfer to blender or food processor in batches and purée until smooth. smooth. Taste and adjust seasoning. Return to stockpot, place over medium
heat and gradually stir in cream. Heat through but do not boil. Garnish each
serving with chopped parsley. Serves 6 to 8.

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