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Cream of Vegetable Soup
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Description
This soup is a great way to get in your veggies. It has my favorite soup ingredient: leeks. When you cook them in butter, they caramelize and taste like heaven on earth. Leeks might just be my favorite vegetable. They make soups take on a garlicky onion flavor.
Ingredients
- 4 Tablespoons Butter
- 3 whole Leeks
- 2 whole Carrots
- 3 whole Potatoes
- 2 quarts Chicken Broth
- 1 sprig Thyme
- ½ teaspoons Green Peppercorns
- 4 whole Zucchini
- 1 pinch Salt
- 1 pinch Pepper
- ½ cups Sour Cream
- Croutons, To Serve
Preparation
This basic vegetable soup recipe is a perennial favorite—and it’s a great way to get your children to eat zucchini! Melt butter in a large pot and add leeks (or onions) and carrots. Cover and cook over lowest possible heat for a ½ hour. The vegetables should soften but not burn. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top. Reduce heat, add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender, about 5-10 minutes. Remove the thyme sprigs. Puree the soup with a hand-held blender. Season with salt and pepper.
Season to taste. Garnish with sour cream. Serve with round croutons.
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KaraInOz on 11.21.2011
This sounds a lot like one of my favorite soups (I call it Farmer’s Soup), but I love the addition of leeks…Next time I make soup, I will definitely get a few and try them! Yum!