Le Cellier's Creme Of Vegetable Soup

Recipe Ingredients

1 1/2		Chicken stock
3/4 cup	148g / 5.2oz	Butter - (1-1/2 sticks)
3/4 cup	46g / 1.6oz	Diced onion
1 1/2 cups	219g / 7.7oz	Diced potato
3/4 cup	46g / 1.6oz	Peeled diced tomato
3/4 cup	82g / 2.9oz	Diced carrot
3/4 cup	120g / 4.2oz	Green beans
3/4 cup	109g / 3.8oz	Broccoli - coarsely chopped
3/4 cup	69g / 2.4oz	Minced leek
3/4 cup	69g / 2.4oz	Minced zucchini
1		Garlice
1 1/2 teaspoons	7.5ml	Sugar - or to taste
		Sald and freshly ground - pepper to taste
1/2 cup	118ml	Heavy cream

Recipe Instructions

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.

Source:
Sarah Schlesinger, 500 Fat-Free Recipes

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