Le Cellier’s Creme Of Vegetable Soup

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	California	Kooknet, Soups, Vegetables	6	Servings

INGREDIENTS

1 1/2	qt	Chicken stock
3/4	c	1-1/2 sticks butter
3/4	c	Diced onion
1 1/2	c	Diced potato
3/4	c	Peeled diced tomato
3/4	c	Diced carrot
3/4	c	Green beans
3/4	c	Broccoli, coarsely chopped
3/4	c	Minced leek
3/4	c	Minced zucchini
1		Clove garlice
1 1/2	t	Sugar, or to taste
		Sald and freshly ground
		pepper to taste
1/2	c	Heavy cream

INSTRUCTIONS

Servings:  6  Melt butter in large stockpot over medium heat.  Add
onion and saute'  1 to 2 minutes.  Reduce heat to low and add remaining
ingredients  except stock, cream and parsley. Cook unti vegetables are
soft but  not brown, about 20-25 minutes.  Add stock and bring to boil
over medium high heat. Reduce heat and  simmer about 10 minutes.  Cook
slightly.  Transfer to blender of processor in batches and puree to
smooth.  Taste and adjust seasonng.  Return to stockpot, place over
medium  heat and gradually stir in cream. Heat through but do not boil.
Garnish with parsley.  From Le Cellier Restaurant, Santa Montica,
California. Recipe shared  by Cate Vanicek  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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