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January 2019

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Mushrooms and Rice

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Soup Creme Of Vegetable Soup Le Cellier Restaurant Recipe

Soup 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 Soup 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 garlic
1 1/2 ts Sugar, or to taste
Salt and freshly ground pepper to taste 1/2 c Heavy cream
Melt butter in large stock pot 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 until 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 seasoning. Return to stock pot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Monica, California. Recipe shared by Cate Vanicek

Soup 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: 3.5 Rating 3.5
784 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Soup Creme Of Vegetable Soup Le Cellier Restaurant recipe  PDF   Soup recipes RSS   New

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