Basic Cream Of Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Soup, Vegetables | 1 | Servings |
INGREDIENTS
| 3 | T | Unsalted butter |
| 1 | c | Chopped onion |
| 1 | Potato, peeled and diced | |
| 2 | c | Water or chicken stock |
| 1 1/2 | c | Steamed vegetables, i.e. |
| carrots broccoli | ||
| Pinach, r peas | ||
| Salt and pepper | ||
| 1/2 | c | Heavy cream |
INSTRUCTIONS
In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad. Recipe By : TVFN How To Boil Water Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 22:46:27 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net> NOTES : Show #BW8303
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Nutrition (calculated from recipe ingredients)
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Calories: 1063
Calories From Fat: 695
Total Fat: 79.1g
Cholesterol: 254.6mg
Sodium: 78.4mg
Potassium: 1882.4mg
Carbohydrates: 82.6g
Fiber: 10.8g
Sugar: 9.8g
Protein: 12g