*  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   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 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -