Cream of Vegetable Soup


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.





20 min


35 min


No Comments

    Leave a Reply


    Skill Level