2/25/2011

Vegetable Soup (Cream of) III

Ingredients
3 tablespoons butter, unsalted or extra virgin olive oil
2 cups onion, chopped
2 potatoes, cubed
4 cups chicken stock (see our Chicken Stock recipe)
3 cups vegetables, cooked until still crisp
Salt and freshly ground pepper to taste
1 cup heavy cream

In a Dutch oven, sauté onions in butter or olive oil.  Add cubed potato and stock, simmer until potato is soft.  Add the vegetables you like and continue simmering.  Puree the soup in a blender or food processor and return to Dutch oven. If you like, puree only half of the vegetables so that the soup has some chunks.  Add salt and pepper to taste and finish with heavy cream.  Serve immediately.  Good served with fresh bread or garlic bread.   

Serves approx 4

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