Cream of Vegetable Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | |||||
| INGREDIENTS: | ||
| 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, mashed | 1-1/2 teaspoons sugar or to taste | salt and freshly ground pepper to taste |
| 1-1/2 quarts (6 cups) chicken stock | 1/2 cup whipping cream | chopped parsley (garnish) |
| 1 | Melt butter in large stockpot over medium-high 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 browned, about 20 to 25 minutes. |
| 2 | Add stock and bring to boil over medium-high heat. Reduce heat; simmer about 10 minutes. Remove from heat and cool slightly. |
| 3 | Transfer to blender or processor in batches and puree until 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 parsley. |