Ingredients Jump to Instructions ↓

  1. 1 1/2qt Chicken stock pepper to taste Sald and freshly ground

  2. 1 1/2ts Sugar, or to taste

  3. 1 Clove garlice

  4. 3/4c Minced zucchini

  5. 3/4c Minced leek

  6. 3/4c Broccoli, coarsely chopped

  7. 3/4c Green beans

  8. 3/4c Diced carrot

  9. 3/4c Peeled diced tomato

  10. 1 1/2c Diced potato

  11. 3/4c Diced onion

  12. 3/4c (1-1/2 sticks) butter

  13. 1/2c Heavy cream

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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