Ingredients
- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 1 potato, peeled and diced
- 2 cups water or chicken stock
- 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
- Salt and pepper
- 1/2 cup heavy cream
Directions
In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad
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By ktbraffet_7530813
New Paltz, NY
on March 14, 2013
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This recipe is great! As others have said, it's a basic recipe, as in a starting point. My goal was to clean out the freezer, so I used a mixture of frozen veggies I'd microwaved until more or less tender: mostly butternut squash and broccoli, but with a cup of "mixed vegetables" thrown in. I didn't use the potato, because I figured the squash was starchy enough. I used half of the butter, evaporated whole milk instead of the cream, and added a vegetable bouillon cube to deepen the flavor. Pureed it with my immersion blender. Quick and easy, and done in under a half an hour! Even my preschooler was willing to eat a few bites.
By Haleiwa
Niceville, Fl
on January 03, 2013
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I believe this recipe is what it's called a BASIC cream of Veg. Soup. It's a great starting point. The ratio is perfect. I combined this recipe with Contessa's Roasted Veg. Soup. Roasting the veggies adds so much more flavor. I've made this at least ten times and started adding low sodium bacon (regular or turkey for a more earthy flavor. Spinach is great mixed in as well. Great LOW SODIUM option :
By sylviamwoodley_...
Louisville, 56
on April 23, 2010
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This recipe was awful. I didnot like it all.
Read all 9 reviews