Cream of Vegetable Soup
Ingredients
1/4 cup unsalted butter | ||
1 medium potato, peeled and sliced | ||
3 carrots peeled and chopped | ||
1 parsnip peeled, and sliced | ||
2 ribs of celery, diced | ||
3 spring onions chopped (white and green parts0 | ||
1/4 cup diced parsley | ||
1 tbs chopped chives | ||
kosher salt and fresh cracked black pepper to taste | ||
2 cups of vegetable stock | ||
1 cup of cream | ||
1/4 tea freshly grated nutmeg |
This soup is rich, smooth and totally vegetarian and surprisingly delicious.
- In a large sauce pan melt butter over medium heat, add all the vegetables and saute about 5 minutes.
- Add the vegetable stock, bring almost to a boil then simmer over low heat for about 30 minutes or until the vegetables are tender.
- Let cool slightly then cool slightly then puree the mixture in a blender of food processor until smooth.
- Return to the sauce pan and add the cream and nutmeg and return to a simmer. (take care not to boil)
- Serve hot with crusty bread.
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