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1½ quart Chicken Stock
¾ cup Butter
¾ cup Onion, Diced
1½ cup Potato, Diced
¾ cup Tomato, Peeled & Chopped
¾ cup Carrot, Diced
¾ cup Beans, Green
¾ cup Broccoli, Coarsely Chopped
¾ cup Leek, Minced
¾ cup Zucchini, Minced
1 Garlic Clove
1½ teaspoon Sugar
Seasoning, To Taste
½ cup Cream
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 until vegetables are soft but not brown, 25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer 10 minutes. Cook slightly.
Transfer to blender or 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.
¾ cup Butter
¾ cup Onion, Diced
1½ cup Potato, Diced
¾ cup Tomato, Peeled & Chopped
¾ cup Carrot, Diced
¾ cup Beans, Green
¾ cup Broccoli, Coarsely Chopped
¾ cup Leek, Minced
¾ cup Zucchini, Minced
1 Garlic Clove
1½ teaspoon Sugar
Seasoning, To Taste
½ cup Cream
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 until vegetables are soft but not brown, 25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer 10 minutes. Cook slightly.
Transfer to blender or 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.
