Soup: Creme Of Vegetable Soup – Le Cellier Restaurant
Description
This International dessert features Chicken stock 3/4 c Minced leek, -1/2 sticks) butter 3/4 c Minced zucchini, Green beans 1/2 c Heavy cream, Broccoli, coarsely chopped. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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. From Le Cellier Restaurant, Santa Montica, California
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Diced onion 1 Clove garlice
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Diced potato 1 1/2 ts Sugar, or to taste
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Peeled diced tomato Sald and freshly ground
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Diced carrot - pepper to taste
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1326.1kcal
- % Daily Value *
- Total Fat 80.2g124%
- Saturated Fat 34.8g174%
- Cholesterol 417.2mg140%
- Sodium 642.6mg27%
- Total Carbohydrate 32.1g11%
- Dietary Fiber 6.9g28%
- Sugars 8.2g
- Protein 102.8g206%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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