INGREDIENTS

INSTRUCTIONS

In a large pot, bring 9 cups of chicken or vegetable stock to a boil.
Remove 1 cup and reserve. Chop all vegetables into small pieces. In a
sautJ pan, over medium high heat, melt half of the butter. saute
vegetables with ginger and nutmeg for approximately 15 minutes, until
vegetables are all browned. Add remaining butter as needed. Add
sauteed vegetables to stock, reduce heat, cover with a lid, and  simmer
for 30 minutes. Let cool to room temperature and then puree in  a
blender. Soup should be thick and smooth. After blending two thirds  of
the stock and vegetables, check the consistency of the blended  soup.
If it is too thin, drain off a cup of the remaining stock. If  it is
too thick, add the reserved cup of stock back into the pot.  Continue
to blend the remaining vegetables and stock. Add salt and  pepper. To
serve, add approximately 2 tablespoons of cream per  serving and
reheat. Do not let it boil. Serve in warm bowls. Yield: 6  to 8
servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to  MC-Recipe
Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on  Sep 28,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 3852
Calories From Fat: 2844
Total Fat: 323.5g
Cholesterol: 1045.6mg
Sodium: 10303.9mg
Potassium: 5125.8mg
Carbohydrates: 153.5g
Fiber: 34.1g
Sugar: 59.5g
Protein: 103.6g