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Add a photoServings: 6
Ingredients
- 1 1/2 quart chicken stock
- 3/4 c. (1-1/2 sticks) butter
- 3/4 c. Diced onion
- 1 1/2 c. Diced potato
- 3/4 c. Peeled diced tomato
- 3/4 c. Diced carrot
- 3/4 c. Green beans
- 3/4 c. Broccoli, coarsely minced
- 3/4 c. Chopped leek
- 3/4 c. Chopped zucchini
- 1 x Clove garlice
- 1 1/2 tsp Sugar, or possibly to taste Sald and freshly grnd pepper to taste
- 1/2 c. Heavy cream
Directions
- Heat butter in large stockpot over medium heat. Add in onion and saute/fry' 1 to 2 min. Reduce heat to low and add in remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 min.
- Add in stock and bring to boil over medium high heat. Reduce heat and simmer about 10 min. 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 don't boil. Garnish with parsley.
- (Whole batch 1,963 calories minuus broth: 14 c., each c. totals 162 calories with broth.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 240 | 72% |
| Total Fat 27.3g | 34% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 560mg | 23% |
| Potassium 587mg | 17% |
| Total Carbs 18.02g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.75g | 3% |
| Protein 5.89g | 9% |
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