*  Exported from  MasterCook  *

             Creme of Vegetable Soup - Le Cellier Restaurant

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2                Quarts chicken stock
     3/4  cup           (1-1/2 sticks) butter
     3/4  cup           Diced onion
   1 1/2  cups          Diced potato
     3/4  cup           Peeled diced tomato
     3/4  cup           Diced carrot
     3/4  cup           Green beans
     3/4  cup           Broccoli -- coarsely chopped
     3/4  cup           Minced leek
     3/4  cup           Minced zucchini
   1                    Clove garlice
   1 1/2  teaspoons     Sugar -- or to taste
                        Sald and freshly ground -- pepper to taste
     1/2  cup           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 except 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.

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