| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Soup, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
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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