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Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 1 cup chopped onion

  3. 1 potato, peeled and diced

  4. 2 cups water or chicken stock

  5. 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas Salt and pepper

  6. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan , melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad

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