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Creme Of Vegetable Soup Le Cellier Restaurant Recipe

Creme Of Vegetable Soup Le Cellier Restaurant recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creme Of Vegetable Soup Le Cellier Restaurant recipe  PDF


1 1/2 Quarts 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 chopped
3/4 c Minced leek
3/4 c Minced zucchini
1 Clove garlice
1 1/2 ts Sugar, or to taste
Sald and freshly ground pepper to taste 1/2 c Heavy 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 e cept 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. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.

Creme Of Vegetable Soup Le Cellier Restaurant recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
372 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Creme Of Vegetable Soup Le Cellier Restaurant recipe  PDF   Soup recipes RSS   Thumsb up

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